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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Rub/puree
1 bulb garlic, peeled
3 tbsp fresh rosemary
1 tsp salt
1 1/2 tbsp coarsely ground pepper
2 tbsp olive oil
Rosemary sprigs
1 (5 lb) bone-in pork loin roast
Puree rub ingredients. With a small, sharp knife, make slits through the pork, about 3 per rib and insert the rub into each slit. Tie fresh rosemary across pork. Cover and refrigerate for 2-3 hours to allow herb mixture to marinate the meat. Remove the roast at least 30 minutes before roasting.
Preheat oven to 350. Place roast; bone side down; in roasting pan. Roast for 17 minutes per pound, about 1 1/2 hours total. Remove from oven and allow to rest at least 10 minutes before slicing.
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TUSCAN STYLE HERBED PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Rub/puree
1 bulb garlic, peeled
3 tbsp fresh rosemary
1 tsp salt
1 1/2 tbsp coarsely ground pepper
2 tbsp olive oil
Rosemary sprigs
1 (5 lb) bone-in pork loin roast
Puree rub ingredients. With a small, sharp knife, make slits through the pork, about 3 per rib and insert the rub into each slit. Tie fresh rosemary across pork. Cover and refrigerate for 2-3 hours to allow herb mixture to marinate the meat. Remove the roast at least 30 minutes before roasting.
Preheat oven to 350. Place roast; bone side down; in roasting pan. Roast for 17 minutes per pound, about 1 1/2 hours total. Remove from oven and allow to rest at least 10 minutes before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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