Garlic and Herb Roasted Loin of Pork

Servings:  10
Difficulty:  EASY
Nutrition Information:



 


About this Recipe

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This recipe contains Rosemary.  Rosemary (either fresh, dried, or in extract form) when added to meats prior to cooking, significantly reduces the amount of heterocyclic amines (HCAs)--the cancer-causing chemicals that form when meats are heated to high temperatures.  Rosemary is a source of two powerful antioxidants called rosmarinic acid and carnosic acid which are the components responsible for reducing HCAs from forming when meat is heated.


Ingredients

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• 1 Boneless Pork Loin Roast (about 5 lbs.)
• 6 Large Cloves Garlic (divided)
• 1/4 C. Fresh Dill Weed finely minced
• 4 T. Fresh Rosemary Leaves finely minced
• 2 T. Dijon Mustard
• 2 T. Dry Vermouth (or other dry white wine)
• 2 T. Extra Virgin Olive Oil
• Salt and Freshly Ground Pepper
• 2 lbs. fingerling or redskin potatoes (halved or quartered)
• 1 lb. organic carrots (cut into sticks)
• 1 lb onions (quartered)

Directions

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1. In a small bowl, mince or press 4 garlic cloves, add dill, 2 T. of the rosemary, Dijon mustard, vermouth, and olive oil.  Mix until thoroughly combined, forming a paste.  Set aside.
   
2. Slice remaining two garlic cloves into several small slices or slivers.
   
3. Place roast fat side up in a roasting pan.  Using a small paring knife, make 1 inch deep slits  over the entire roast and insert garlic slices, evenly distributing garlic slices all over the roast. 
   
4. Generously season roast on all sides with salt and pepper.  Evenly coat the roast on all sides with the seasoning paste from step 1.  Place into a roasting pan, cover tightly with plastic wrap, and refrigerate roast until 30 minutes before roasting time—Preparation to this point can be done 24-48 hours in advance, the longer the better.
   
5. Remove roast from refrigerator and allow to come to room temperature.
   
6. Combine vegetables, 3-4 T. oilive oil, and remaining 2 T. fresh rosemary.  Season with salt and pepper; stir until vegetables are evenly coated with olive oil and seasoning.
   
7. Arrange vegetables around roast.
   
8. Roast at 500 degrees for 20 minutes.  Lower oven temperature to 350 and continue roasting 60-70 minutes longer, until meat thermometer inserted into center of roast registers 160 degrees. 
   
9. Remove from oven, tent with foil and allow roast to rest for 15 minutes before carving.