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Rosemary Roasted Loin of Pork

This Tuscan-style roast pork is a wonderful meal for dinner guests. Leftover slices make terrific sandwiches.

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  • Makes: 8 servings
  • Prep: 45 mins
  • Roast: 15 mins 450°F
  • Roast: 1 hr 15 mins 400°F

Rosemary Roasted Loin of Pork

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

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