Rosemary Encrusted Pork Loin
This is a tender, moist, flavorful roast suitable for all occasions. View the full post here: http://savorytraditions.wordpress.com/2013/10/02/rosemary-encrusted-pork-loin/
This recipe contains pork loin, fresh garlic, black pepper, salt, rosemary, olive oil, water
Prep time: 10 min
Cook time: 30 min
- 1 lb. pork loin
- 2 clove(s) garlic
- 2 tsp. black pepper
- 1/4 tsp. salt
- 1/4 cup(s) dried rosemary
- 1 tbsp. olive oil
- 2 tablespoons water
- 1. Preheat the oven to 400 degrees.
- 2. Slice the garlic cloves vertically into quarters.
- 3. With a sharp knife, make eight vertical slits into the top of the pork loin, approximately 1 inch deep.
- 4. Into each slit, insert a wedge of garlic clove.
- 5. Rub the outside of the pork loin with the pepper and salt, and press a thick layer of rosemary onto all sides of the pork loin.
- 6. Heat the olive oil in a large skillet over medium-high heat, and brown the pork loin on all sides.
- 7. Place the browned pork loin in a roasting pan (a loaf pan works particularly well for smaller loins), and add the water to the bottom of the pan.
- 8. Cover the pan with aluminum foil, and make a few holes to allow steam to escape.
- 9. Roast the pork loin in the oven at 400 degrees until done: 25-30 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.