| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Pork | 8 | Servings | |
INGREDIENTS
| 2 | tb | Fresh rosemary leaves OR |
| 2 | ts | Dried rosemary |
| 1 | tb | Garlic; chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper; coarsely ground |
| 4 | lb | Boneless pork loin roast |
INSTRUCTIONS
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 Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on Apr 23, 1998
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