About this recipe: Garlic and rosemary are blended into a paste to season a boneless pork loin roast. Feel free to use fresh rosemary if you prefer.
Something else. I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a plastic bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 4 tbsp of wine in the bottom of the tin. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used 250ml of chicken stock and some cornflour to make a gravy out of the pan juices. I served with buttered herbed rice and the roasted vegetables. BIG hit! 5 stars! Thanks! - 15 Sep 2008
Took shortcuts. I've made this twice and I have to tell you the second time I cheated. I browned the roast then put it in the slow cooker and dumped the minced garlic, you know the stuff in a jar, and the rosemary on top of the roast and then cut holes in it. i pushed the stuff inside and left some on top too. Then I drizled a little olive oil on tbe top added salt, pepper. Added the wine and cooked it for 8 hrs. It came out just as good if not better then the first time. This is the absolute best pork roast. I'm not even sure if I used a loin! - 15 Sep 2008