Holiday Rosemary Garlic Pork Roast

• Gluten free
• Paleo

• Meat

  • 1 Pork loin (about 4-5 lbs, bone-in

• Produce

  • 24 very thin slivers Garlic
  • 2 tbsp Rosemary, fresh leaves

• Baking & Spices

  • 2 tsp Black pepper, fresh ground
  • 1 tsp Fennel seeds, ground
  • 1 tbsp Kosher salt

Found on mykitchenlove.com

Description

Ingredients

• 1 bone-in pork loin (about 4-5 lbs, around 8 bones), Frenched by butcher
• 24 very thin slivers of garlic, cut from 2 garlic cloves
• 2 tbsp finely chopped fresh rosemary leaves
• 1 tsp fennel seeds, ground
• 1 tbsp kosher salt
• 2 tsp fresh ground black pepper

Directions

• Preheat oven to 450° F.
• Using a sharp knife, create small 1/2 wide slits in the skin of the loin, all over including sides and ends. (If the butcher has ties on the meat, leave them intact and create slits around them).
• In each slit place 1 sliver of garlic and a pinch of rosemary and fennel.
• Generously coat the loin with salt and pepper.
• Place in oven and bake for 45-55 minutes, checking the temperature after 45 minutes (in the thickest part of the meat). For a juicy slightly pink loin remove from oven at 140° F and allow to rest for 10-20 minutes (temperature should rise to 150°). If the thought of any pink freaks your out, leave the loin in the oven until it reaches 150° F, remove from oven and allow to rest for 10 minutes.
• To serve, slice the loin so that 1 bone equals one chop.

Nutrition