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    Italian Roast Pork with Rosemary


    Source of Recipe


    www.bettycrocker.com

    List of Ingredients




    1 pork loin roast, 2 1/2-3 lb
    2 tablespoons chopped fresh rosemary
    4 cloves garlic
    1 teaspoon salt
    1 teaspoon pepper
    2 tablespoons butter
    1 small onion, chopped
    1/4 cup olive oil

    Recipe



    Heat oven to 350ºF. Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork. Melt butter in shallow roasting pan in oven. Sprinkle onion over butter.

    Place pork in pan; drizzle with oil. Insert meat themometer so tip is in center of thickest part of pork and does not rest in fat. roast uncovered 50 to 60 minutes or until thermometer reads 155ºF. Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160ºF. (Temperature will continue to rise about 5ºF, and pork will be eaiser to carve.)

 

 

 

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