Rosemary Pork Roast
Recipe: #14240
September 10, 2014
Categories: Pork Roast, Christmas, Fathers Day, New Years, Romantic Dinner, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, my friend Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (152.7 g)
- Calories 343.4
- Total Fat - 20.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 152.7 mg
- Sodium - 465.1 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0 g
- Protein - 37.1 g
- Calcium - 23.1 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
Step 2
Meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
Step 3
Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.
Tips
No special items needed.
1 Reviews
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