Roast Pork Loin with Garlic and Rosemary

Roast Pork Loin with Garlic and Rosemary


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
Fresh rosemary sprigs (optional)

Preheat oven to 400F. Line 13 x 9 x 2-inch roasting pan with foil.
Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.
Place pork, fat side down, in prepared roasting pan. Roast pork
30 minutes. Turn roast fat side up. Roast until thermometer inserted
into center of pork registers 155F, about 25 minutes longer. Remove
from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low
heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices.
Arrange pork slices on platter. Pour pan juices over. Garnish with
rosemary sprigs, if desired.

B-man :smiley: