Rosemary Pork Roastmeats, pork 2 tablespoon fresh rosemary leaves or 2 teaspoon dried rosemary 1 tablespoon garlic; chopped 1 teaspoon salt 1/4 teaspoon pepper; coarsely ground 4 lb boneless pork loin roast Heat oven to 375~. Have a roasting pan ready. Put rosemary, garlic, salt, and pepper on a cutting board. Mince, then mash to a paste. If roast has not been tied, tie at 2" intervals w/kitchen twine. Rub w/herb-garlic paste. Place in roasting pan. Roast uncovered, basting meat 2 or 3 times w/pan juices, 1.1/4 hrs. or until meat thermometer inserted in center registers 155~ to 160~. Remove meat to cutting board. Cover loosely w/foil and let stand about 10 mins. Remove twine. Cut roast in 1/2" slices. Source: Woman's Day, 10/11/94 :: MM by Sue Woodward |
