Thursday, March 21, 2013

Roast Pork with Rosemary

This roast pork recipe is such a breeze...simply season and stick it in a hot oven and you're done.  We usually buy a large pork loin and portion it into meal-sized chunks and put the extras in the freezer.  This method also works really well with a bone-in rack of pork if you can find one.

Roast Pork
2-3 lb pork loin
olive oil
salt and pepper

Preheat oven to 400 degrees.  Season pork with rosemary salt and pepper.  Drizzle with a bit of olive oil and place on a sheet pan.  Insert a digital meat thermometer if you have one or have a regular meat thermometer handy for later.  Roast meat for about 40-50 minutes or until internal temperature reads 155 degrees and then remove from oven and tent with aluminum foil for 10 minutes.  If you have a regular meat thermometer start checking the internal temp around the 35 minute mark depending on the size of your roast.  Transfer to a cutting board and slice.

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