I was at the store the other day and saw they had their pork loin roasts on sale, buy 1 get 1 free, YAY!!! I love pork loin and I knew exactly what I wanted to do with it. I have made this recipe several times, but never posted it. Partially because I could never seem to get a good picture of the roast, and partially because when I first started blogging I thought is was silly to post simple recipes. For some reason I thought people were looking for these intricate dishes, not simple, quick and easy ones. Go figure, I know I am not a huge fan of dishes that take a lot of time and effort, AND dishes, but I thought you all were. Since then many of you, OK most of you, have let me know that simple dishes for quick and easy weekday meals is what you really want to see. So I give you this one. Simple, quick, and so delicious!!!
You just do a bit of chopping....chop....chop...chop
chop....chop...chop. OK tough part done!
Mix all your goodies together
Trim some fat from the roast if you want (I left half of it behind) and place it in an oiled baking dish.
Cover your roast with the garlic/rosemary mixture. Make sure to really press it down with your fingers,
and...WALA gorgeous tastiness ready for dinner!!
Rosemary and Garlic Pork Loin
6 cloves of garlic, minced
3 tablespoons fresh rosemary leaves, chopped
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/4 cup extra virgin olive oil
2 pound boneless pork loin roast
Preheat oven to 350 degrees F.
Rub a baking dish with olive oil and set aside. Mix the garlic, rosemary, salt, pepper, and olive oil in a small bowl.
Trim the roast of most of it's fat and place in the baking dish. Cover the roast with the garlic/rosemary mixture using your fingers to make sure it is covered well. Place in the oven and bake for about 35 to 45 minutes or until a meat thermometer inserted into the center of the roast reads 155 degrees.
Place the roast on a platter and spoon the juices from the pan over the top.