Title: Rosemary Pork Roast
Categories: Meats, Pork
Yield: 8 Servings

2 tb Fresh rosemary leaves
-OR
2 ts Dried rosemary
1 tb Garlic; chopped
1 ts Salt
1/4 ts Pepper; coarsely ground
4 lb Boneless pork loin roast

Heat oven to 375~. Have a roasting pan ready. Put rosemary, garlic, salt,
and pepper on a cutting board. Mince, then mash to a paste. If roast has
not been tied, tie at 2" intervals w/kitchen twine. Rub w/herb-garlic
paste. Place in roasting pan. Roast uncovered, basting meat 2 or 3 times
w/pan juices, 1.1/4 hrs. or until meat thermometer inserted in center
registers 155~ to 160~.

Remove meat to cutting board. Cover loosely w/foil and let stand about 10
mins. Remove twine. Cut roast in 1/2" slices.

Source: Woman's Day, 10/11/94 :: MM by Sue Woodward
Posted to MM-Recipes Digest by "Robert Ellis" on
Apr 23, 1998