Roast Pork Loin With Rosemary And Garlic
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Rosemary Leaves (fresh)1 tsp
Kosher Salt (plus more)2 tbsps
Olive Oil2 cups
White Wine (dry)Directions:
1
Preheat oven to 400°
2
Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board
3
Holding knife at an angle, drag blade over mixture until a coarse paste forms
4
Transfer paste to a small bowl and mix in oil
5
Place pork, fat side down, on another cutting board with a short end toward you
6
Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side
7
Continue cutting, lifting meat with your free hand as you go, until loin is open and flat
8
Spread garlic mixture over inside of loin and season with salt and pepper
9
Roll pork tightly; using kitchen twine, tie at 1" intervals
10
Season pork with salt and pepper; place, fat side up, in a large shallow baking dish
11
Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours
12
Transfer to a carving board; let rest at least 10 minutes
13
Spoon fat from surface of pan juices; discard
14
Slice pork; serve with pan juices
15
DO AHEAD: Pork can be stuffed and tied 1 day ahead
16
Cover and chill
17
Bring to room temperature before roasting
18
Preheat oven to 400°
19
Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board
20
Holding knife at an angle, drag blade over mixture until a coarse paste forms
21
Transfer paste to a small bowl and mix in oil
22
Place pork, fat side down, on another cutting board with a short end toward you
23
Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side
24
Continue cutting, lifting meat with your free hand as you go, until loin is open and flat
25
Spread garlic mixture over inside of loin and season with salt and pepper
26
Roll pork tightly; using kitchen twine, tie at 1" intervals
27
Season pork with salt and pepper; place, fat side up, in a large shallow baking dish
28
Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours
29
Transfer to a carving board; let rest at least 10 minutes
30
Spoon fat from surface of pan juices; discard
31
Slice pork; serve with pan juices
32
DO AHEAD: Pork can be stuffed and tied 1 day ahead
33
Cover and chill
34
Bring to room temperature before roasting