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Recipe: Garlic and Rosemary Roast Pork - for June & Marilyn

Main Dishes - Pork, Ham
Just logging on quickly to type out and send some recipes while my Shrimp is marinating. Brig

GARLIC AND ROSEMARY ROAST PORK

4 cloves garlic, minced PLUS 3 whole heads of garlic
2 Tbsp. chopped fresh rosemary
1 tsp. salt
1/2 tsp. pepper
4 lb bone-in pork loin roast
1 Tbsp. oil

Heat oven to 375 F. Have ready a large roasting pan.
Mix minced garlic, rosemary, salt, and pepper in a small bowl. Rub all over pork.

Put meat side down, in pan. Cut about 1/4 in. off tops of heads of garlic; place heads around pork. (Brigitte and June say YUM!) Drizzle garlic with oil, rolling heads in oil to coat.

Roast, uncovered, 1 1/4 hours or until an instant-read thermometer inserted in thickest part of roast (not touching bone) registers 155 F. Let rest 15 minutes (temperature of meat will rise to 160 F). Carve and serve with cloves of roasted garlic to squeeze from skins onto pork.

Serves 8.

Per 4 oz. serving: 338 cal., 34 g. pro., 5 g carbs., 0 g fiber, 19 g. fat (7 g sat. fat.) 99 mg chol., 326 mg. Sod.

Source: Women's Day magazine 4/1/07
MsgID: 0818330
Shared by: Brig-Ontario
Board: What's For Dinner? at Recipelink.com
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