Roast Pork Loin with Garlic and Rosemary
This pork loin roast has a flavor-packed crust — garlic, rosemary, kosher salt, yum! Goes great with any autumn vegetables.
Adapted from Bon Appetit, June 1999.
4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Combine the garlic, rosemary, salt and pepper in a bowl, and mash into a coarse paste. Rub this mixture all over the pork loin, and set the loin in a roasting pan. Roast at 400 degrees until the pork registers 155 degrees in the middle (about 1 hour for a 2.5 lb roast, but could be more or less depending on the size of your roast — for instance, if you make this using pork tenderloins, they will probably only take about 25 minutes or so.)