"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Pork Loin Recipe

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This recipe for Roast Pork Loin, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 large garlic cloves, pressed
4 tsp chopped fresh rosemary or 2 teaspoons dried
1 teaspoons coarse salt
teaspoon ground black pepper
1 2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Directions:
Directions:
Preheat oven to 400. Line 13 x 9 x 2-inch roasting pan with foil.
Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.
Place pork, fat side down, in prepared roasting pan.
Roast pork 30 minutes.
Turn roast fat side up.
Roast until thermometer inserted into center of pork registers 155F., about 25 minutes longer.
Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
Cut pork crosswise into 1/3-inch-thick slices.
Arrange pork slices on platter. Pour pan juices over.
Garnish with rosemary sprigs, if desired.

Yields: 8 servings


 

 

 

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