Shelly's Recipe

GARLIC ROAST PORK WITH SUN-DRIED TOMATOES

Category: Roasts/Tenderloins - Pork

1 (3 lb) single boneless pork loin
2 tbsp extra-virgin olive oil, divided
4 large garlic cloves, minced
2 tsp dried rosemary
1 tsp kosher salt and ground pepper
3/4 cup dry vermouth or chicken broth
3 tbsp chopped sun-dried tomatoes (not oil-packed)

Heat oven to 425. With a sharp knife, make 1 inch slits all around pork. Brush pork with 1 tbsp olive oil.

In a small bowl, stir together the garlic, rosemary and remaining 1 tbsp olive oil; rub over pork, pushing into slits. Sprinkle with salt and pepper. Place roast in a shallow roasting pan; bake 30 minutes. Reduce oven temperature to 375; bake an additional 50-60 minutes. Place on a cutting board; cover loosely with foil. Let stand 10 minutes.

Meanwhile, place roasting pan with drippings over medium heat; add vermouth and sun-dried tomatoes. Bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. Boil 4-6 minutes or until reduced to about 1/2 cup. Thinly slice pork; top with sun-dried tomato sauce. Serves 8