Garlic-and-Rosemary Roast Pork Loin

• Gluten free
• Paleo

• Meat

  • 2 lbs Pork loin, center-cut

• Produce

  • 8 Garlic cloves, large
  • 1 bunch Rosemary

• Baking & Spices

  • 2 tsp Kosher salt
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 3/8 cup Olive oil, Extra Virgin

Found on foodandwine.com

Description

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 8 large garlic cloves, chopped
• 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds center-cut pork loin

Directions

• In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight. Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.