A big, bold, garlicky marinade, made with a whole bunch of fresh rosemary, flavors this juicy roast from Ethan Stowell.
Slideshow:More Pork Roasts
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 large garlic cloves, chopped
1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 pounds center-cut pork loin
How to Make It
In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
Herb-scented Washington state red blend.
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Review Body: I have made this twice now - it is fabulous! I roast it with potatoes nestled around it. It comes out flavorful and juicy. We eat the leftovers all week, and I made some of the leftovers into a stew once. I prepared it for company, who had kids, and it was a big hit with them as well!