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
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+!!! 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