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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary Roasted Loin of Pork

Makes: 8 servings
Prep 45 mins Roast 450°F 15 mins Roast 400°F1 hr 15 mins Stand 15 mins
Rosemary Roasted Loin of Pork
Ingredients
  • 1  cup  chopped fresh fennel and leaves
  • 3 - 4  teaspoons  snipped fresh rosemary
  • 2  cloves garlic, minced
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  olive oil
  • 3  pounds  boneless pork top loin roast (double loin, tied)
  • 2  sprigs  fresh rosemary
  • 1/2  cup  carrot, chopped
  • 1/2  cup  coarsely chopped onion
  • 1/4  cup  chopped celery
  • 2 1/2  cups  reduced-sodium chicken broth
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 286,
  • Fat, total (g) 12,
  • chol. (mg) 100,
  • sat. fat (g) 6,
  • carb. (g) 3,
  • fiber (g) 3,
  • pro. (g) 38,
  • sodium (mg) 422,
  • Percent Daily Values are based on a 2,000 calorie diet

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