Rosemary Garlic Pork Roast
Photo: Pedro Angelini from São Paulo, Brasil, CC BY 2.0
This pork loin roast gets its flavor from a vinegar brush, a dry rub and a bed of rosemary and garlic in the pan. The cider vinegar helps the rub cling to the lean loin, and the short rest in the fridge lets it settle in before roasting. A probe thermometer takes the guesswork out of timing, so you pull the roast at 145°F. If you want a stronger hit of herb, push garlic and rosemary into slits in the meat.
Instructions
Brush the pork generously all over with cider vinegar. Press the chop rub onto the surface so it sticks, then coat the meat lightly with non-stick cooking spray.
Refrigerate the seasoned pork for at least 1 hour so the rub has time to settle into the meat.
Lay the rosemary sprig in the bottom of a roasting pan and arrange the garlic cloves in a circle around it. Set the pork on top. For a stronger flavor, cut slits in the meat and push pieces of rosemary and garlic into them.
Push an oven-safe probe thermometer into the center of the roast. Bake at 375°F until the thermometer reads 145°F.
Take the roast out of the oven and let it rest for 10 minutes before serving.
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