Saturday, January 28, 2012

Roasted Garlic and Rosemary Brushed Pork Loin

Half pork loins were on sale this past week so I bought one with this recipe in mind.  This will feed about 6 people, so for the two of us there will be sandwiches for leftovers. The clove of garlic studded into the roast imparts great flavor!

3 to 4 pound boneless pork loin
1 clove garlic sliced into about 10 slivers
1 head garlic, top cut off about 1/2 inch, placed on a piece of foil, drizzled with a teaspoon of olive oil, sealed in the foil and then roasted in a 350F oven for 45 minutes and then cooled
2 Tbl fresh rosemary leaves
1 tsp salt
1 tsp black pepper
1 tsp Dijon mustard
1/2 cup olive oil

Cut slits with a small paring knife all around the roast and push the slivers of garlic in.
Squeeze the cloves out of the roasted garlic head into a mini processor along with the rosemary, mustard, salt, pepper and olive oil. Process until relatively smooth.
Brush the roast with half of the puree and then roast for 45 minutes at 350F.
At this point brush with the rest of the puree and return to the oven and continue to roast until the internal temperature of the roast reaches 140F with an instant read thermometer.  This can take between 30 and 45 more minutes depending on your oven.  Remove the roast and let rest about 10 minutes before carving.

If you like, while the roast is resting, place your roasting pan on the burners of your stove, add 2 cups of chicken stock and bring up to the boil all the while scraping up those browned bits in the pan.  Add as much instant flour (Wondra) as you like to thicken to create a great pan sauce or gravy. 

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