Lemon-Rosemary Roasted Pork Loin
1 boneless pork loin roast, 3 to 3 1/2 pounds
1 tbsp. McCormick dried lemon peel or fresh grated lemon peel
2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
4 cloves large cloves of garlic, peeled and finely chopped
Heat oven to 350 degrees.
Place pork on a foil-lined shallow roasting or baking pan (for easy clean up).
Combine lemon peel, rosemay, thyme, salt, pepper and garlic in a small bowl.
Rub mixture on all sides of pork loin.
Bake for 1 hour (20 to 25 minutes per pound).
Use a quick response meat thermometer, inserted through the center of the roast, to check
the internal temperature.
Temperature should read 160 degrees.
Remove pork from oven and let stand 10 to 15 minutes before slicing.
Slice in 1/4 to 1/2 inch slices.
Place on serving platter and drizzle with natural gravy from the pan, if desired.
No Nutritional Information Available