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

Rosemary-Garlic Pork Recipe

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This recipe for Rosemary-Garlic Pork, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Johnston - Clinical Investigations Program Management
Added: Tuesday, October 13, 2009


1 lb. carrots, peeled and cut into 2" pieces
1 lb. parsnips, peeled and cut into 2" pieces
2 medium-sized sweet onions, quartered
3 tsp. salt, divided
1-1/2 tsp. freshly ground pepper, divided
1/3 c. olive oil, divided
3 T. fresh rosemary leaves, divided
1 (4-lb) boneless pork loin roast
kitchen string
2 T. Dijon mustard
4 garlic cloves, coarsely chopped
6 large garlic bulbs
1/4 c. apple cider vinegar

Preheat oven to 425บ. Combine 1st 3 ingredients in large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Saute veggies in 3 T. hot oil in 7-1/2 quart roasting pan over medium-high head about 8 minutes or until caramelized. Remove from heat and stir in 1 T. of the rosemary. Tie pork with string, securing at 1" intervals. Sprinkle pork with remaining 2 salt and pepper and place on top of veggies in pan. Stir together mustard, chopped garlic, 2 T. olive oil, and remaining 2 T. rosemary; spread over pork. Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut side downs, around pork in pan. Bake at 425 for 1 hour and 10 minutes or until meat thermometer inserted into thickest portion of the roast registers 160บ. Let stand for 10 minutes. Transfer pork and veggies to serving platter, reserving drippings in pan. Add apple cider vinegar to pan and bring to boil over medium high heat. Reduce heat to medium and simmer, stirring often, 3 minutes or until thickened. Pour over veggies. Slice pork and serve with roasted veggies and garlic bulbs. Serves 6.




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