Pork Loin with Garlic and Rosemary

Food and Wine, July 2013

Pork Loin with Garlic and Rosemary
Pork Loin with Garlic and Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c. plus 2 T. olive oil

  • 8

    large garlic cloves, chopped

  • 1

    bunch of rosemary, leaves only,coarsely chopped (1/2 cup)

  • 2

    tsp. kosher salt

  • 1/2

    tsp. freshly ground pepper

  • 2

    lbs. center-cut pork loin

Directions

In a small bowl, stir 1/4 c. of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer pork and marinade to a large, resealable plastic bag and refrigerate overnight. Preheat the oven to 400. Let the pork stand at room temperature for 30 minutes. brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 T. olive oil until simmering. Add the pork and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven (in the skillet) and roast for 40-45 minutes until golden and a thermometer inserted in the thickest part registers 135. Transfer the roast to carving board and let rest for 15 minutes before thinly slicing and serving.

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