Tuesday, October 11, 2011

Roasted Pork Loin

What a beautiful weekend we had!  I can't remember when we had a Thanksgiving weekend with the temperature in the high twenties, can you?  Since we've had almost a week straight of beautiful sun, I don't think we can feel too badly about the rain that they're calling for now.  This recipe is perfect for a wet fall day. 


2 Pounds of pork loin roast
1.5 Tbs of Fresh rosemary, chopped
1 Tbs of Parsley, chopped
3 Garlic cloves, minced
1/4 Cup of olive oil

For the pork:

Preheat oven to 350F. 

Crush garlic with rosemary, parsley, olive oil, and salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture.  

Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the centre, about 2 hours. An instant-read thermometer inserted into the center should read 160F. 

Remove roast to a platter and tent with foil for about 15 minutes before carving.  This is also a good time to make your gravy using the pan juices and some red or white wine.  Between you and me my au jus and gravy needs work, so I don't feel confident enough to offer up directions on how to make it.  Any tips??

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