Good instructions - used different instructions to cook above recipe, without searing meat first - very good, although the searing might add some pleasant smokiness.
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)
- An hour before cooking, take out of refrigerator and allow to come up to room temp.
- Preheat oven to 300F with oven rack in middle position.
- Meanwhile heat a skillet over medium high heat with 1 tablespoon of vegetable oil.
- Line 13 x 9 x 2-inch roasting pan with foil.
- Mix first 4 ingredients in bowl.
- Rub garlic mixture all over pork.
- When skillet is smoking about 4-5 minutes add the roast, fat side up if a single loin. Brown the roast on all sides about 2 minutes per side, fat side last, lower temperature if the roast is burning.
- Cook until the internal temperature reaches 145-150 degrees using an instant read thermometer inserted into the center of the roast. Approximately 25-30 minutes per pound should register about 145-150 degrees.
- Remove roast from the oven, transfer to a cutting board and tent loosely with foil 15-20 minutes. The internal temperature will rise about 5-10 degrees while resting to a temperature of 155-160. For maximum tenderness do not cook past this temperature.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
- Cut the twine off the roast, slice pork across the grain into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
