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Brian Doben
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| Roast Pork with Rosemary |
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SERVES 8-12
We like to serve whole roasted apples with this pork loin.
5-6-lb. boneless pork loin
olive oil
salt
freshly ground black pepper
3 tbsp. chopped fresh rosemary leaves
6 rosemary branches
1. Preheat oven to 250°. Rub a 5–6-lb. boneless pork loin with olive oil and season with salt, freshly ground black pepper, and 3 tbsp. chopped fresh rosemary leaves.
2. Lay 6 rosemary branches on top of roast, then tie up roast with kitchen twine.
3. Put roast into a heavy roasting pan and brown on all sides on top of stove over medium-high heat, then roast in oven to an internal temperature of 150°, about 2 hours. Set roast aside for 20 minutes before carving.
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This recipe was first published in Saveur in Issue #49
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