Rosemary Pork Roast
- Two 3.5 lb rolled and tied boneless pork loins.
- 1/4 cup dried rosemary plus fresh rosemary sprigs, for garnish
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons coarsely ground pepper
- 2 tablespoons balsmic vinegar
- 2 teaspoons coarse (kosher)salt
- Preheat the oven to 350 degrees. Place the pork loins side by side, fat side up, in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roasts. Roast the pork for 30 minutes. Meanwhile, in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning mixture over the pork. return the meat to the oven and roast for about 30 minutes longer, until the internal temperature is 160 to 165 degrees. Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platter. Pour any juices over the meat. Garnish with rosemary sprigs. Serve warm or at room temperature.
pork loins, rosemary, olive oil, ground pepper, balsmic vinegar, coarse
Taken from www.epicurious.com/recipes/member/views/rosemary-pork-roast-50009598 (may not work)