Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 garlic cloves finely slivered
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon finely ground black pepper
- 4 pounds boneless pork loin roast
- 1 tablespoon extra virgin olive oil
Directions
Preheat oven to 425°F.
Combine garlic and seasonings.
With a small knife make about a dozen slits on all sides of the roast.
Insert most of the garlic herb mixture evenly into the slits then rub the whole roast with the rest of the mixture.
Drizzle with the olive oil then place roast on a rack in a baking pan and roast for 30 minutes.
Reduce heat to 350°F, baste and continue roasting for 1 hour longer.
Remove and let rest 15 minutes then slice and serve.
Category:Cathy's Recipes
Category:Pork Loin Recipes
Category:Garlic Recipes
Category:Rosemary Recipes
Category:Thyme Recipes