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.
2-3 lb pork loin
olive oil
rosemary
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.
