Rosemary Roasted Loin of Pork
cup chopped fresh fennel and leaves
teaspoons snipped fresh rosemary
cloves garlic, minced
teaspoon freshly ground black pepper
tablespoons olive oil
pounds boneless pork top loin roast (double loin, tied)
sprigs fresh rosemary
cup carrot, chopped
cup coarsely chopped onion
cup chopped celery
cups reduced-sodium chicken broth
- Preheat oven to 450 degree F. In a food processor, combine fennel, snipped rosemary, garlic, salt, pepper, and 1 tablespoon of the olive oil. Cover and process to make a chunky paste.
- Untie roast. Spread half of the fennel mixture on the inside of the loin. Roll tightly and tie with 100-percent-cotton kitchen string. Thread the 2 sprigs of rosemary through the ties on either side of the roast. Make holes in the top and sides of the roast with a skewer; brush remaining 1 tablespoon oil over the roast. Spread remaining fennel mixture over the roast. Place roast on a rack in a shallow roasting pan.
- Roast in the preheated oven, uncovered, for 15 minutes. Turn oven temperature down to 400 degree F; drain fat from the pan and place the vegetables around the roast. Roast for 15 minutes more. Add broth to pan. Roast 50 to 60 minutes more or until a meat thermometer registers 155 degree F, pouring broth over meat a little at a time every 15 to 20 minutes.
- Remove the roast to a platter; cover with foil and let stand 15 minutes before carving. Pass vegetables and pan juices through a sieve or food mill. Skim fat and cook sauce over medium heat a few minutes if it is too thin. Season with salt and pepper, if needed, and serve with the sliced roast. Makes 8 servings.
Nutrition Facts(Rosemary Roasted Loin of Pork)
- Per serving:
- 286 kcal cal.,
- 12 g fat
- (6 g sat. fat,
- 100 mg chol.,
- 422 mg sodium,
- 3 g carb.,
- 3 g fiber,
- 38 g pro.
- Percent Daily Values are based on a 2,000 calorie diet