lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, May 13, 2015

Garlic and Rosemary Pork Loin

Garlic Rosemary Pork Loin
This was not at all what I originally planned to make last Friday, but I am so happy I ended up switching up the plan. I had a ton of fresh rosemary on hand and this was the perfect way to use it up. The garlic and rosemary paste permeated the pork while it roasted, the whole house smelled incredibly (to me, not so much to C.)  Pork loin is usually on super sale every other week it seems, I usually buy one and break it down into two or three roasts.  This recipe is adapted from Bon Appetit.
Garlic and Rosemary Pork Loin

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 2 ½ -pound boneless pork loin roast, well trimmed

Preheat the oven to 400 degrees. Grease a baking dish with cooking spray. In a small bowl, stir together the garlic, rosemary, salt and pepper. Rub the garlic and rosemary all over the pork. Place the pork, fat side down, in the prepared pan. Roast for 30 minutes, then turn fat side up and roast 25 minutes more until the pork reaches 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Cut into 1/3” slices and serve.
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