| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
|
Heads garlic; separated into cloves (10-12 cloves per head) |
| 1/4 |
c |
Chopped fresh rosemary -or- |
| 2 1/2 |
ts |
Dried leaf rosemary |
| 2 |
ts |
Salt |
| 2 |
tb |
Frsh ground black pepper |
| 1 1/2 |
ts |
Caribe (crushed N. New Mexico hot red chile) |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
(5-lb) bone-in pork loin roast |
INSTRUCTIONS
In a blender or food processor, process garlic, rosemary, salt, pepper and
caribe until pureed. With motor running, slowly pour in oil; process until
a paste forms. Place pork in a roasting pan, bone down, then coat with
rosemary mixture. Let stand at least 2 hours at room temperature to allow
flavors to penetrate. Preheat oven to 400; roast pork 15 minutes, then
reduce heat to 325 and continue to roast 1-1/2 hours longer until a meat
thermometer inserted in the thickest part of pork (not touching bone)
registers 170. Remove from oven and let stand 20 to 30 minutes to let
juices settle. To serve, cut in medium- thick slices, cutting straight into
bone so each serving will have some of the crust. Makes 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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