PORK ROAST WITH ROSEMARY
Let the aroma of a succulent pork roast fill your kitchen with this simple recipe that's easy to understand.
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin roast
|
|
| 2 | tablespoons |
rosemary leaves
fresh |
|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
|
|
| 1 | small |
onions
chopped |
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin roast
|
|
| 3E+1 | ml |
rosemary leaves
fresh |
|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 59 | ml |
olive oil
|
|
Directions
Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered, at 350℉ (180℃) for 1 ¾ to 2 hours or until thermometer registers 170F. Let stand 15 minutes before slicing.
