That’s what this incredibly delicious roasted pork was!
Mom, and Grandma, always roasted pork in a covered pan, maybe with a little liquid added to the bottom of the pan ~ so did I, until now…
Begin with a fully pre-heated oven before placing the pork into the oven, to give the meat a nicely browned crisp exterior.
Rub the meat with an herb mixture, then transfer it onto a rack in a shallow uncovered pan; adding no liquid to the pan, and pop it into the oven for roasting.
Ummm mmm! The drippings from the roasted meat are packed with delicious flavor, perfect for making gravy for mashed potatoes.
This was undoubtedly some of the best pork we’ve ever had ~ great seasonings with a great crust, producing tender moist roasted pork!
Garlic and Rosemary Roasted Pork Loin
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon dried rosemary
Salt and seasoned pepper, to taste
2 pounds boneless pork loin roast
Preheat oven to 350°.
Using a mortar and pestle, crush garlic, rosemary, salt and pepper, making a paste.
With a sharp knife, pierce meat in several spots and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture.
Transfer the pork to a rack in a roasting pan.
Roast, uncovered, for about 1 hour 15 minutes, or until an instant-read thermometer registers 145° to 160°, or until desired degree of doneness.
Let roast 10 minutes on cutting board before carving.