Pork Loin Perugia
Nutrition
Calories: 78 kcalCarbohydrates: 5 gProtein: 8 gFat: 12 gSaturated Fat: 7 gCholesterol: 12 mgSodium: 377 mgFiber: 4 gSugar: 3 gVitamin A: 1.3 IUCalcium: 18 mgIron: 8 mg
Ingredients
- 4 teaspoon minced garlic
- 1 teaspoon dried rosemary
- 1 tablespoon fennel seeds crushed
- 1 ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 each boneless pork loin 3-4 pounds
- 1 tablespoon butter
Instructions
- Combine garlic, rosemary, fennel, salt, pepper and 1 tablespoon olive oil in small bowl. Rub over meat. Wrap and refrigerate 4 hours or overnight.
- One hour before roasting remove pork from refrigerator. Preheat oven to 400 degrees F. Heat olive oil and butter in roasting pan over medium-high heat. Add pork and cook, turning, until browned on all sides, 10 minutes. Transfer to oven.
- Roast, turning after 30 minutes, until meat thermometer inserted in thickest part registers 160 degrees F, 45-55 minutes. Transfer roast to platter; keep warm. Let stand 10 minutes before slicing.