ROSEMARY LEMON INFUSED PORK LOIN ROAST

We dove into this dinner so fast, I forgot to take a picture of the whole roast, let alone it being plated, Dang!  So this is it....and it was mighty tasty.  When it comes to course salt, I think my favorite salts are Fleur de Sel and Himalayan - absolutely lovely.  Also, the herbs get really dark and crunchy - a great combination.
This is a recipe I have been making for years.  A combination that works really well with Lamb too.
2 Tblsp. minced fresh Rosemary
Course salt - Fleur De Sel or Himalayan Salt
Zest and juice of 1/2 a lemon
1 large minced/smashed garlic clove
salt and pepper
olive oil
a 3-4 lb. pork loin roast
veggie rack:  a couple of sliced carrots, a quarter of a sliced onion.
To this day I still struggle with making a garlic paste.  I know you mince it super fine, then add course salt and press with the sides of your knife...still learning.  In any event, these are the flavorings I used: (I love the phrase Fruit of the Ocean - so true!)
Now the Rosemary, lemon, olive oil, fresh cracked pepper:
So onto the method:
Finely mince one large garlic clove, sprinkle with Fleur De Sel, or another course organic salt, then mash it with the flat side of your knife, pressing down onto the cutting board to make a paste (mine could clearly have been more mashed)  Finely mince 1-2 Tblsps. of fresh Rosemary, adding in the zest and juice of 1/2 a lemon.  To this add fresh cracked pepper, a couple of good splashes of olive oil, mixing well with a fork.
Dry off the pork roast, and place onto a veggie rack:  a couple of sliced carrots, 1/2 an onion sliced in half, then sliced again about 1/8 of an inch in thickness.  Place the roast onto the veggie rack and spread the herb lemon mixture all over the roast, pressing into the meat.
Bake at 350 for about 2 to 2 1/2 hours, until the juices run clear, then allow to rest on a platter for 15 minutes before serving.
For the pan drippings, I mash the onions and carrots well.  Strain off the drippings into another saute pan, discarding the mashed veggies, then add in enough chicken stock, salt, pepper and a few splashes of red or white wine.  Bring to a good simmer,  then make a cornstarch slurry with extra chicken stock to thicken.  Serve with garlic mashed potatoes and any side vegetable dishes.

Ina Gawne
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January 13, 2012
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