Friday, January 4, 2013

Rosemary and Garlic Pork Roast

Sunday is the perfect day for cooking a comforting meal that requires a little more time than most weeknights allow. I love to cook a more hearty home-style meal on Sunday nights to gear us up for a busy work week.  Right before the holidays I made the below pork roast. Despite the minimal ingredients that went into the dish the flavor in the pork was fantastic. 

A a side note, the below rosemary garlic marinade works great on grilled pork tenderloin as well. I tested it out while in Florida over Christmas and the grilled pork was a big hit.

Rosemary and Garlic Pork Roast
Adapted from Jo Cooks

Serves 4
Prep Time: 5 minutes
Cook Time: 2 1/2 hours

3 lb pork loin
1/8 cup olive oil
4 cloves garlic minced
4 cloves garlic cut in half
1/2 tsp chili flakes
1 tbsp dry rosemary
salt and pepper to taste

Preheat the oven to 375 F degrees.

In a small bowl mix the olive oil, minced garlic, chili flakes, rosemary, and the salt and pepper.

Cut small slits in the meat and stuff them with the garlic halves. Place the pork loin in a roasting pan covered with a little olive oil. Rub the pork with the olive oil/rosemary rub thoroughly.

Cover the roasting pan with aluminum foil. Bake the pork loin in the oven with the aluminum foil for 45 minutes then remove the foil and continue baking for another 45 minutes.

Remove meat from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for about 15 minutes before cutting it and serving it.

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