Monday, August 1, 2011

Garlic Pork Roast

I love garlic. I love pork loin roast. What a better idea than to put them together? The picture I have, shows gravy. But as a warning, pork loin roasts don't typically make enough drippings to make gravy. So, I'll admit it. I totally used the small amount of drippings and added a package of gravy mix. The best way to make sure pork is done correctly, is to use a meat thermometer. That way you also won't overcook it, making it dry.

2-3 pound pork loin roast
1 Tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

Preheat the oven to 500 degrees.

Combine the oil, rosemary, sage, and thyme in a small bowl. Pierce the top of the pork to make six slits 2-inches apart on either side. Insert a garlic half into each slit. Like in the picture below.

Score the top of the pork by cutting in a crisscross pattern. Rub the herb mixture onto the pork. Roast the pork for 20 minutes, the flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 degrees, about 20 minutes more. Remove the roast from the pan, tent with foil and let it rest for 10-15 minutes. Then slice up and enjoy!

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