Rosemary Pork Loin
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup chopped fresh fennel, and leaves
- 4 teaspoons snipped fresh rosemary
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 3 lbs pork loin roast
- 2 sprigs fresh rosemary
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped celery
- 2 1⁄2 cups reduced-sodium chicken broth
directions
- Preheat oven to 450°F.
- In a processor blend fennel, snipped rosemary, garlic, salt, pepper and 1 T oil until it forms a chunky paste.
- Spread 3/4 mixture on roast. Roll up roast and tie. Thread the rosemary sprigs through the ties on the top side of the roast. Place a few small slits in the top of the roast and brush with olive oil. Spread remaining mixture on top of roast.
- Place roast in rack and bake 15 minutes. Reduce heat to 400°F; drain fat and place veggies around roast in pan. Bake 15 minutes more.
- Add 1/2 of the broth to the pan and bake 50-60 minutes.
- Baste roast with remaining broth every 15-20 minutes.
- Remove from oven on to platter and make a sauce with the juices and drippings in pan.
- Serve with roasted potatoes, rice, mashed potatoes or whatever you like.
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RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.