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Ингредиенты
- 2 x heads garlic, separate & peel
- 1/4 c. fresh rosemary*, minced
- 2 tsp salt
- 2 tsp freshly grnd black pepper
- 1 1/2 tsp New Mexico red chiles, crushed
- 1/4 c. extra-virgin extra virgin olive oil
- 5 lb pork loin roast, bone in
Инструкции
- * If using dry rosemary use 2 1/2 Tbsp..
- In a blender or possibly food processor, process garlic, rosemary, salt, pepper & crushed chiles till pureed. With motor running, slowly add in oil; process till a paste forms. Place pork in a roasting pan, bone down; then coat with rosemary paste. Let stand at least 2 hrs at room temperature to allow flavors to penetrate. Preheat oven to 400F. Roast pork for 15 min, then reduce oven temperature to 325F. & continue to roast 1 1/2 hrs longer or possibly till a meat thermometer inserted in thickest part of pork
- (not touching bone) registers 170F. Remove from oven & let stand 20 to 30 min to let juices settle. To serve, cut in medium thick slices, cutting straight into bone so each serving will have some of the crust.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 176 | 57% |
| Total Fat 19.65g | 25% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 685mg | 29% |
| Potassium 546mg | 16% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.01g | 0% |
| Protein 29.68g | 47% |
