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Roasted Pork Loin
Reviews:
March 13, 2006

My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking. I too reduced the cooking time to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I also put the garlic/rosemary rub on the meat early in the morning and let it sit covered in the fridge all day. I used very little olive oil, just enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. My other recommendation would be to double the amount of rosemary/garlic mixture, especially when using more than 2 pounds of meat. I served this along with roasted potatoes and sauteed green beans with almonds........yum!

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