| | Directions | | Heat oven to 375°. Have ready a large roasting pan. Mix minced garlic, rosemary, salt and pepper in a small bowl; rub all over pork. Put meat, bone side down in pan. Cut about 1/4-inch off tops of heads of garlic; place heads around pork. Drizzle garlic with oil, rolling heads in oil to coat. Roast, uncovered, 1 1/4 hours or until an instant-read thermometer inserted in thickest part of roast (not touching bone) registers 155°. Let rest 15 minutes. Carve and serve with cloves of roasted garlic to squeeze from skins onto pork. |
|
|
| Ingredients | | - |  | 4 cloves garlic, minced, plus 3 whole heads garlic |
| - | | 2 tablespoons chopped fresh rosemary |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 4 pounds bone-in pork loin roast |
| - | | 1 tablespoon oil |
| |
| |
