"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Roast Pork with Rosemary and Garlic Recipe

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This recipe for Roast Pork with Rosemary and Garlic, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trucene Brengle
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 to 4 lbs. boneless pork roast
4 garlic cloves, coarsely chopped
2 T. fresh rosemary, minced
1/2 c. water
salt and pepper
olive oil

Directions:
Directions:
Preheat oven to 375F. On a work surface, open the roast with the boned side facing up. Cut a slit the lenght of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string. With a thin knife, make about 8 slits in the outside of roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil. Place the roast on a roasting rack, set in a roasting pan. Roast for about 1 hour and 15 minutes, or until a thermometer reads at 155F when inserted into the center. Remove from the oven and allow to rest for at least 10 minutes, or until internal temperature rises to 160F. Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned bits. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste. Cut the pork into thin slices. Place on plates and drizzle with reserved pan juices.

Number Of Servings:
Number Of Servings:
Serves 6-8 people
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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