This roast tastes soooo yummy and makes fabulous leftovers...think sandwiches on good crusty bread with your fave condiments! My kiddos love this roast with mashed potatoes and steamed broccoli. Serve it with whatever makes you happy :)
One 2-5 lb pork loin roast - depending on how many peeps you are feeding
3 cloves garlic, minced
3 tsp minced rosemary
1/2 tsp salt
1/2 tsp fresh ground pepper
3 tbsp good olive oil
2 tbsp creamy Dijon mustard
2 tbsp fresh lemon juice
Preheat oven to 350. In small mixing bowl combine all ingredients except pork loin & stir well to combine.
Place pork on a wire rack placed in a shallow roasting pan, fat side up. Brush pork with garlic rosemary mixture. Roast in oven 45 minutes per pound or until internal temp reaches 150. Remove from oven and let rest 15 minutes before carving.
***When you carve this roast (or any other pork roast) you may notice the meat still has a pink tinge....this is OKAY!!!Contrary to popular belief, pinkish pork is not under cooked nor will it make you sick (my Grandmother Crutcher is surely rolling in her grave). If you roast til no pink is left, you will have a roast that tastes like cardboard and is dry and tough....yuck! Trust me, if you follow the roasting directions as I have written them, you will have a pork roast that is not only flavorful, but moist and juicy too.
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