03 03
YIELD
8 servings
ACTIVE
5 minutes
TOTAL
1 hour 30 minutes
4 CLOVES GARLIC, MINCED, PLUS 3 WHOLE HEADS GARLIC
2 TBSP CHOPPED FRESH ROSEMARY
1 TSP SALT
½ TSP PEPPER
ONE 4-LB BONE-IN PORK LOIN ROAST
1 TBSP OIL
Heat oven to 375°F. Mix minced garlic, rosemary, salt and pepper in a small bowl; rub all over pork.
Put meat, bone side down, in a large roasting pan. Cut about ¼ in. off tops of heads of garlic; place heads around pork. Drizzle garlic with oil, rolling heads in oil to coat.
Roast, uncovered, 1¼ hours or until an instant-read thermometer inserted in thickest part of roast (not touching bone) registers 155°F. Let rest 15 minutes (temperature of meat will rise to 160°F). Carve and serve with cloves of roasted garlic to squeeze from skins onto pork.
- Spread pork with Dijon mustard, then with the garlic-rosemary mixture.
- Arrange small new potatoes around the pork before roasting.
- Squeeze roasted garlic into mashed potatoes or toss with cooked vegetables.
Roasted new potatoes and baby carrots
CALORIES 338 TOTAL FAT 19G SATURATED FAT 7G CHOLESTEROL 99MG SODIUM 326MG
TOTAL CARBOHYDRATES 5G DIETARY FIBER 0G PROTEIN 34G
