I loved the simplicity of this recipe. Both garlic and rosemary are strong and delicious together, so they are all you really need to make a great pork loin. In the grocery store, they sell big, long pork loins that are often shrink wrapped for you. This is too big for two people. They also sell the ends of the pork loin in much more manageable quantities for two people. They are usually about 2-3 lbs. so this gives us a great dinner and lunch or two days of dinners. It could easily also serve 4 for one meal. This is the time of year when a fresh rosemary plant comes in really handy. My Gmom had a gigantic rosemary plant at her house and it is both of our favorite herb. She transplanted a stalk from her plant that I have planted in my yard. Thankfully she helped with this, so it took. If I was left to my own devices, DC would have one less rosemary plant. If you don't have fresh, you can very easily buy it at any grocery store or you can use slightly less dried rosemary. Fresh rosemary does last for a while in the fridge. It isn't one of those annoying herbs like basil (disclaimer: I love basil) where you buy a bunch and use some for one recipe and it has gone bad 2 days later before you've had the chance to use the rest. Thyme is this way too, which is why I love to use both herbs as often as possible. This is a great fall meal that is a delicious weeknight treat, but it is also special enough for a weekend dinner party while being easy enough to make that you aren't totally stressed. Win win!
2.5 lb. pork loin
1 sprig fresh rosemary (about 1 tsp. chopped) or 1/2 tsp. dry
4 plump cloves garlic
1/4 cup olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 cup vegetable stock
1. Mix together the finely chopped rosemary and garlic (I use the microplane to grate it), olive oil, salt, and pepper.
5. Remove the pork to cool for 5 minutes before slicing.
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