Pork Loin

A couple weeks ago, Pork Loin was on sale at our local Dominick's. So in effort to "mix things up a bit", I bought a nice 2.5 lb loin. (Though pork really hasn't been my "thing" these past couple of years, I was desperate for something different. On the other hand, pulled pork sandwiches, bacon, chicharones, delish!) Unfortunately, it was also right around the time that we were moving and therefore it got put in the freezer for a later date. Well that later date turned out to be today. I have to admit, I have never made a Pork Loin by myself, only assisting my father so today was a bit intimidating, knowing that no one would be here to give me the "thumbs up" while checking on it in the oven. Good thing my father is only a phone call away and I have been watching plenty of America's Test Kitchen episodes with cooking pointers. One such pointer that both my father and ATK gave was to take the loin out of the oven when it reached about 130. And then allow it to sit under a foil tent to cook completely. This ensures that the meat wont dry out and stay nice and moist. The pork turned out pretty well (remember, pork loin/chops, not my favorite lately) but Brad thought it was delicious.


Rosemary Pork Loin
Ingredients
Pork Loin (mine was about 2.6 lbs)
2 Tbsp Olive Oil
1 Tbsp Kosher Salt
1 tsp Pepper
2 cloves Garlic, minced or pressed
Tbsp (or so) fresh Rosemary

Directions

1. Mix olive oil, salt, pepper, garlic, and rosemary together in a small bowl. Spread mixture all over pork loin and let sit for 1 hr at room temperature.
2. In a foil lined baking dish, place pork loin in the oven, preheated to 325 degrees.
   
3. Cook until internal temperature is 130 degrees.
4. Remove from oven and tent with foil and let "rest" for about 20 minutes. The pork will continue to cook.