Rosemary Garlic Pork Roast
Source and licence
"Rosemary Garlic Pork Roast" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Pork_Roast, revision 4506024), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rosemary_Garlic_Pork_Roast&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506024
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 boneless pork loin roast
- Cider vinegar, as needed
- ¼ cup chop rub
- 1 sprig rosemary
- 5 cloves garlic
- Non-stick cooking spray
Method
- Generously brush pork with cider vinegar. Apply chop rub, pressing slightly to aid adhesion. Spray with non-stick cooking spray. Refrigerate at least 1 hour.
- Place rosemary in the bottom of a roasting pan and place garlic in a circle around it. Place pork on top. Some may wish to be a bit bolder and make slits in the meat to insert the rosemary and garlic into the roast.
- Insert an oven-safe probe thermometer into the center and bake at 375°F until internal temperature reaches 145°F.
- Remove and let rest for 10 minutes. Serve.