Roast Pork Loin

The pork turned out beautifully, but I must admit I am happier about the photo than I am the cooking. Our cookbook project is mostly about replicating the Glen-Mor Restaurant menu. A side project is to improve my photography skills – an effort progressing somewhat slower than our recipe repertoire.

Servings: 8 to 10

Fresh
2.5 to 3 lbs. boneless pork loin
2 stems rosemary

Pantry
2 Tbsp. salt, additional to taste
2 tsp. ground black pepper, additional to taste

Prepare roast
Preheat the oven to 350 degrees-F. Tie the roast with butcher’s twine at two-inch intervals. Place the roast in a large roasting pan. Season generously on all sides with salt and pepper. Pull the rosemary off the stems and sprinkle around the roast to cover all sides.

Cook roast
Roast uncovered for 1 hour, then check the temperature by inserting thermometer into one end toward the center. Remove pork from oven when thermometer reads 138 to 140 degrees-F.

Serve
Let rest for five to ten minutes on a cutting board covered with the roasting pan cover or with aluminum foil. Pork temperature will rise about 10 degrees. Slice and serve.

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