Pork Roast With Garlic and Rosemary

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 sprig rosemary, leaves minced
3 cloves garlic, minced
30 ml (2 tbsp) extra-virgin olive oil
1.5 kg (3 1/2 lb) boneless pork loin, tied, bones reserved*
Salt and freshly ground pepper, to taste
325 ml (1 1/2 cups) chicken stock

Directions

  1. Preheat oven to 200°C / 400°F.
  2. In a small bowl, combine the rosemary, garlic and oil. Set aside.
  3. With the tip of a small, sharp knife, cut several slits all over the meat. Rub the roast completely with the rosemary mixture and season with salt and pepper.
  4. Place the bones in the bottom of a roasting pan and set the roast on top of them.
  5. Roast for 20 minutes, then reduce oven temperature to 170°C / 325°F. Baste the meat with a few spoonfuls of stock and continue roasting another 30 minutes per pound, or until the interior temperature is 75°C / 160°F. Baste with stock every 20 minutes throughout the roasting time.
  6. Remove the roast from the oven, discard the string, cover loosely with aluminum foil and let rest on the counter for 15 minutes.
  7. Discard the bones and deglaze the roasting pan with the remaining chicken stock. Skim the fat from the pan juices and transfer to a gravy boat.
  8. Place the roast on a heated serving platter and serve with the pan gravy.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2535