Savory Pork Loin Roast

Having grown up with porchetta in my life, whenever I think of roast pork, I think of savory, garlic and rosemary annointed, moist and tender meat.  But true porchetta takes a lot of time and a lot of pork! This dinner-sized roast will take less time and provide about 8 servings, give or take. I served it simply with the carrots it roasted with, this is completely optional.

It can be argued, that the leftovers are even better than the roast itself. Serve leftover slices  on a crusty roll, topped with broccoli rabe, sharp provolone and a drizzle of olive oil.  Delicious!

Savory Pork Loin Roast

1 pound organic carrots, scrubbed and trimmed (optional)

4 - 6 large cloves of garlic, pressed

4-6 teaspoons chopped fresh rosemary, plus whole sprigs for roasting and garnish

zest and juice from 1 organic lemon, seperated

2 Tablespoons extra virgin olive oil, plus more for roasting pan

2 teaspoons smoked sea salt, or coarse sea/kosher salt

1 teaspoon freshly ground black pepper

1 (2-1/2 lb) boneless pork loin roast, well trimmed

Preheat oven to 400 degrees.

Line a 13x9x2-inch roasting pan with foil. Drizzle with a bit of olive oil.  Arrange carrots, if using, in single layer in bottom of pan.

Mix garlic, chopped rosemary, zest, juice, oil, salt and pepper in a small bowl. Rub this mixture over the whole loin. 

Place pork, fat side down, in roasting pan.  Tuck in a few sprigs of rosemary under loin and inbetween carrots. Roast for 30 minutes, then turn loin fat side up. Roast until thermometer inserted into center of roast registers 155 degrees, about 25 minuts longer. Remove from oven and let stand for 10 minutes under a tented piece of tinfoil.

Pour any juices from roasting pan into small saucepan and set over low heat to keep warm. Cut pork into slices and arrange on platter. Pour pan juices over and garnish with rosemary sprigs, if desired.