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Fresh rosemary can now be found in most supermarkets by the prepackaged salads. If you can't find it, consider growing rosemary, dill, and basil in a windowsill garden for fresh herbs every day.
Leftovers can be easily turned into lunch the following day. Just slice the roast into strips and arrange over top of crisp romaine lettuce. Top with some crumbled blue cheese and a little garlic vinaigrette. Delicious!
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| Rosemary Pork Roast |
Ingredients
(6 servings - 40g protein - 3g carbohydrate per serving)
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| 4 lb |
pork loin roast |
| 10 cloves |
garlic (peeled and mashed) |
| 3 tbsp |
dried rosemary |
| 1 tbsp |
salt |
| 1 tbsp |
coarse ground black pepper |
| 2 tbsp |
olive oil |
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- Place roast on rack in shallow roasting pan.
- Insert meat thermometer into thickest part of roast. Be careful that thermometer is not touching bone.
- In small mixing bowl, combine garlic, rosemary, pepper and oil.
- Blend well.
- Rub evenly over roast.
- Let stand at room temperature for 1 hour.
- Preheat oven to 325 degrees.
- Roast, uncovered, for 90 minutes or until meat thermometer registers 150 degrees.
- Increase oven temperature to 400 degrees.
- Roast 15 minutes longer until temperature reaches 175 degrees.
- Remove from oven and cover with aluminum foil.
- Let stand 30 minutes before carving.
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