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Ingredientes
- 5 x Garlic cloves finely slivered
- 2 tsp Dry rosemary
- 1 tsp Dry thyme
- 1 tsp Kosher salt
- 1 tsp Black pepper, freshly grnd
- 4 lb Boneless pork loin roast see * Note
- 1 Tbsp. Extra-virgin extra virgin olive oil
Direcciones
- * Note: Large cuts of poultry and meat for roasting should always be at room temperature when put into the oven. They will cook more proportionately and have better flavor. Take a 3- to 5-lb. roast out of the refrigerator 30 min to an hour before roasting, but do not leave it out more than an hour. Roasts should sit for at least 10 and up to 20 min before being carved, so which the juices will have time to settle back into the tissues.
- Preheat the oven to 425 degrees. Combine the garlic and seasonings. With a small knife, make about a dozen slits on all sides of the roast. Insert most of the garlic-herb mix proportionately into the slits, then rub the whole roast with the rest of the mix. Drizzle with the extra virgin olive oil.
- Place the roast on a rack in a baking pan and roast for 30 min. Reduce the heat to 350 degrees, baste, and continue roasting for another 60 min. Remove, let rest 10 to 15 min, then slice and serve.
- To make ahead: Roast up to 24 hrs ahead: chill; bring to room temperature before serving.
- This recipe serves 6 to 8.
- Comments: This classic pork roast from Tuscany is wonderful warm or possibly cool, summer or possibly winter. It takes only 5 min to prepare and then is put in the oven and left alone for 1 1/2 hrs. This is truly a no-fuss main course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 142 | 50% |
| Total Fat 15.82g | 20% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 498mg | 21% |
| Potassium 574mg | 16% |
| Total Carbs 1.31g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.03g | 0% |
| Protein 31.68g | 51% |
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