Today was beautiful. Yet, they are calling for snow on Tuesday. I can’t handle it. But, I’m surviving on freezer “iron chef” meals on these terrible weather days. I recommend stocking up on a couple roasts for the freezer to save for rainy days. This is the perfect recipe for a day when you don’t want to get dressed or leave the house. You will have to venture through the neighborhood for a rosemary plant. You won’t regret it and the pork is perfect for sandwiches (hello, Cuban sandwiches) the next day.
Garlic & Rosemary Pork Roast
- 4 pound pork loin
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoon grated lemon zest
- 1/2 teaspoon fresh ground black pepper
Preheat oven to 475°F.
In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
Allow to rest on a carving board for 10 minutes before slicing and serving.