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Ingredientes
- 10 x cloves garlic
- 1 bn fresh rosemary
- 2 tsp black peppercorns
- Â Â salt
- 1 Tbsp. extra virgin olive oil (orig was 2 tbsp)
- 3 lb boneless pork loin
- 1 c. water
Direcciones
- Add in garlic, rosemary leaves, peppercorns and salt to a food processor and pulse till finely minced.
- Heat oven to 400. Lightly oil a roasting pan.
- Cut away any excess fat and sinew. Fold open the flap of meat and using a rubber spatula, spread half the garlic and rosemary mix over the meat.
- Fold the flap of meat back over and reshape. [If your meat does not have a flap, cut a deep slit into the meat, but not through it. You should have a flattened out pcs of meat.]
- Using separate pcs of kitchen twine, tie the roll of pork at 1-inch intervals. Set the pork in the roasting pan and spread the remaining garlic/rosemary mix over the outside. Sprinkle with extra virgin olive oil.
- Roast till the meat starts to brown 20-25 min. Remove from the oven and pour half of the water over the pork. Continue roasting 45-60 min longer, turning 2 or possibly 3 times during the cooking so it browns proportionately., adding half of the remaining water when the pan becomes dry. The pork is cooked when a skewer inserted in the center for 30 seconds is very warm when withdrawn.
- Transfer the meat to a cutting board, cover with foil, an d let stand for 10 min before carving.
- Throw away most of the excess fat from the roasting pan. Deglaze the pan with the remaining water. Taste for seasoning.
- Remove string. Slice into 1/2-inch slices. Serve with pan juices.
- NOTE: Zucchini slices sauteed in extra virgin olive oil with shallots are delicious with pork.
- The pork loin can be roasted up to 1 day ahead and refrigerated, tightly wrapped in foil. It is delicious served cool.
- NOTES : Delicious and very easy to do - peppercorns do not grind in the small food processor; crack them first before adding to herb and garlic mix.
- Just made this and it was delicious - very easy to do, and very tasty. The leftovers make a delicious sandwich. I only used about 1 Tablespoons of extra virgin olive oil and it worked out just fine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 101 | 33% |
| Total Fat 11.37g | 14% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.04g | |
| Cholesterol 120mg | 40% |
| Sodium 100mg | 4% |
| Potassium 823mg | 24% |
| Total Carbs 7.53g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 0.05g | 0% |
| Protein 43.44g | 70% |
