Roast Pork Loin with Rosemary and Garlic
Prep time
Cook time
Total time
Serves: 5
Ingredients
- 4 garlic cloves, minced
- 2 teaspoons dried rosemary
- 1½ teaspoons coarse salt
- ½ teaspoon black pepper
- 1 (2½ pound) boneless pork loin roast
Instructions
- Move an oven rack to the bottom third of the oven. Preheat oven to 500 F. Line a 9 x 13 inch pan with aluminum foil.
- Allow pork to come up to room temperature. Meanwhile, in a small bowl, combine the garlic, rosemary, salt and pepper. Rub the garlic mixture all over the pork. Place pork in the center of the baking pan.
- Place pork in the oven rack that is in the bottom third of the oven. Roast for 13 minutes and 15 seconds (see notes). Turn the oven OFF. DO NOT open the oven door for 45 minutes to an hour (after turning off the oven). After about an hour, remove the pork from the oven, loosely tent with foil and allow the pork to rest for 10 minutes.
- Slice the pork and serve hot.
Notes
This assumes that your oven temperature accurately reaches the specified temperature and that it retains heat well.
Roast the pork for EXACTLY 5½ minutes per pound. The recipe was written for a 2½ pound pork. If your pork loin is larger or smaller, adjust the cooking time accordingly.
The roast should have reached an internal temperature of 145 F after it has rested. According to the FDA, fresh pork should be cooked to 145 F, with a 3 minute rest time.
Roast the pork for EXACTLY 5½ minutes per pound. The recipe was written for a 2½ pound pork. If your pork loin is larger or smaller, adjust the cooking time accordingly.
The roast should have reached an internal temperature of 145 F after it has rested. According to the FDA, fresh pork should be cooked to 145 F, with a 3 minute rest time.
Recipe by The Little Chef at http://littlechefblog.com/roast-pork-loin-rosemary-garlic/