Rosemary Pork Loin
A main dish that is delicious, fast, easy, not expensive and is really impressive to guests. This is a great entree for a group or dinner party. Pork is a lot cheaper than red meat and is very easy to cook. Covered in herbs and a flavor packed marinade, then roasted. This roast pairs well with many different sides.
Equipment
- 1 9 x 13 baking dish
Ingredients
- 1 package pork loin roasts, about 2.5 lbs most pork loins come in a 2 pack
- 2 TBSP minced garlic
- ¼ cup soy sauce
- 3 TBSP dijon mustard
- 4 TBSP honey
- 3 TBSP orange juice, fresh
- 1-2 TBSP fresh rosemary, chopped 2 tsp. dried if you must
- 3-4 TBSP olive oil
- pepper to taste
Instructions
- Preheat oven to 350°. Prepare a 9x13 baking dish by spraying it lightly with oil.
- Remove the 2 pork loins carefully from the packaging. Dispose of the package and juices. If the meat is very wet, then rinse and pat dry with paper towel. Place the roasts side by side in the baking dish.
- Measure the minced garlic into a small bowl. Use a sharp knife to cut 1-2 inch slits across the tops of the roasts. Use a spoon or your hands to rub the garlic over the top of the meat. Smoosh garlic into the cut slits. Set aside.
- In a medium sized mixing bowl, combine all the ingredients except the olive oil and pepper. Whisk it all together while slowly adding the olive oil.
- Slowly pour the marinade over the meat. Don't pour so fast that the garlic slides off. Pepper the tops of the meat.
- Place the dish in the heated oven. Roast for 20 minutes.
- Remove the dish and use a lard spoon to lift the marinade in the dish and drizzle over the top of the roasts. Place back in the oven and roast for another 25 minutes.
- Remove the dish from the oven and let the meat sit for 10 minutes to rest and finish cooking.
- Remove the roasts to a cutting board and use a sharp carving knife to cut the roast in ¼-½ inch slices. Place the slices on a platter or large plate and drizzle the liquid from the dish over the top of the slices to add more flavor.