Rosemary Roasted Loin of Pork
- Preheat oven to 375 degrees F. In a food processor combine leeks, basil, snipped rosemary, garlic, salt, and pepper. Add 1 tablespoon of the oil. Cover and process until mixture forms a chunky paste.
- Cut loin in half lengthwise. Spread half of the leek mixture on the cut sides of the loin. Place cut sides together and tie tightly with 100-percent-cotton kitchen string. Thread the rosemary sprigs through the string on the roast. Using a skewer, poke holes into the top and sides of the roast; brush the remaining 1 tablespoon oil over the roast. Spread the remaining leek mixture over the roast. Place roast on a rack in a shallow roasting pan.
- Roast for 1 to 1-1/2 hours or until an instant-read thermometer inserted into thickest part of the roast registers 155 degrees F. Remove the roast to a platter. Cover with foil. Let stand for 15 minutes before carving. Temperature of meat after standing should be 160 degrees F.
From the Test Kitchen
Prepare roast as directed through Step 2. Cover and chill for up to 24 hours. Let stand at room temperature for 30 minutes. Continue as directed in Step 3.
Preheat oven to 350 degrees F. In a bowl combine cubed cooked pork with frozen mixed vegetables, condensed cream of mushroom soup, and some shredded cheddar cheese. Spoon into a casserole. Spoon refrigerated mashed potatoes on top of mixture in casserole. Sprinkle with shredded cheddar cheese and snipped fresh rosemary. Bake until hot in center.
Nutrition Facts(Rosemary Roasted Loin of Pork)
- Per serving:
- 239 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 83 mg chol.,
- 206 mg sodium,
- 2 g carb.,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet