Rosemary Roast Pork Loin

There’s nothing better than a classic home-style entrée. Not only does this dish stand out for its exceptional flavor, but it will also bring a smile to the face of every loved one you serve it to!

Tip: For a juicy, yet completely cooked-through roast, let the meat sit for at least 10 minutes before serving. (The internal temperature should rise to about 70°C for a medium roast.)

Ingredients

PORK
1 boneless pork roast tied
Salt and pepper
3 large cloves garlic, minced
4 tsp chopped fresh rosemary, plus fresh rosemary branches for pan
2 Tbsp olive oil, divided

ONIONS
4-6 small red onions
Chopped fresh rosemary
Salt

Instructions
1. Preheat oven to 200°C. Pat roast dry with paper towels; lightly season with salt and pepper.

2. In small bowl, combine garlic, rosemary, and 1 Tbsp of the oil. Spread mixture all over roast.

3. Warm remaining 1 Tbsp oil in large, heavy ovenproof skillet over medium-high heat. Add roast, fat-side down; cook until browned, about 3 minutes. Rotate roast one-quarter turn and brown, about 2 more minutes. Repeat process until roast is well-browned.
4. Using tongs, lift roast from pan; slide rosemary sprigs underneath. Set roast, fat-side down, on top of rosemary sprigs.

5. Remove outer layer of each onion; cut off a slice on the bottom so the onion can sit straight. Using a small knife, make two vertical cuts about halfway down into onion. Push some rosemary and salt into cuts. Arrange onions around roast.

6. Roast 30 minutes; turn pork fat-side up. Roast 15 to 20 minutes longer, until thermometer registers 60°F. Remove from oven; let stand 10 minutes.

7. Transfer to cutting board; cut into thin slices. Serve with onions.