Differences between version 2 and previous revision of Recipes/RosemaryPorkLoin.
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Newer page: | version 2 | Last edited on Saturday, 27 December 2014 4:45:52 | by CyberLeo | Revert |
Older page: | version 1 | Last edited on Saturday, 27 December 2014 4:42:13 | by CyberLeo | Revert |
@@ -1,3 +1,14 @@
+!!! Roast Pork Loin with Garlic and Rosemary
+* 4 large garlic cloves, pressed
+* 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
+* 1 1/2 teaspoons coarse sea salt
+* 1/2t ground black pepper
+* 2x 1/2lb boneless pork loin roast, well-trimmed
+* fresh rosemary sprigs (optional)
+
+
+
+Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
<small>Source: http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684</small>
version 2
Roast Pork Loin with Garlic and Rosemary
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse sea salt
- 1/2t ground black pepper
- 2x 1/2lb boneless pork loin roast, well-trimmed
- fresh rosemary sprigs (optional)
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Source: http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684