Rosemary Pork Roast
Recipe: #849
October 19, 2011
Categories: 5 Ingredients Or Less, Grilling (Outdoor), Oven Bake, more
"A simple recipe which is very good. Good for summer or winter as you may cook it on either the grill or in the oven. I have a dozen rosemary bushes used as ground cover so there is never a short supply of rosemary branches for this dish. A smaller or larger loin may be used, depending on the size of your family. The technique remains the same."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (256.4 g)
- Calories 499.7
- Total Fat - 25.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 279.5 mg
- Sodium - 145.6 mg
- Total Carbohydrate - 0.3 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 63.3 g
- Calcium - 31.3 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Rub the pork loin with the olive oil, salt and pepper.
Step 2
Lay fresh rosemary branches on side of loin where there is no fat. Wrap and secure with cooking twine.
Step 3
In hot cast iron skillet or roasting pan, place loin fat side down. Brown on all sides.
Step 4
Place skillet/roasting pan in oven and bake at 250 degrees for about 2 hours, until roast reaches an internal temperature of 150 degrees. Time is going to depend on the meat itself and your oven. Start testing at 1 1/2 hours. OR place on grill heated to 250 degrees. You may remove the loin from the pan if you want grill marks.
Step 5
When done, remove roast from oven. Set on cutting board and allow to rest 20 minutes.
Step 6
Cut twine, remove rosemary branches, slice to desired thickness.
Tips
No special items needed.
2 Reviews
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