Rosemary Roasted Pork Loin
- 3 lb (1.5 kg) pork loin roast (boneless)
- 3 garlic cloves
- 2/3 cup (160 mL) fresh rosemary
- 2 Tbsp (25 mL) canola oil
- 1 Tbsp (15 mL) balsamic vinegar
- Salt and pepper to taste
Using a small electric food chopper, finely chop garlic and rosemary. In a small bowl, combine chopped garlic and rosemary with oil, vinegar, salt and pepper. Spread mixture on all sides of roast. Place roast on rack in a shallow roasting pan. Roast uncovered at 325˚F (160˚C) until meat thermometer registers 155˚F (68˚C), about 1 – 1 ¼ hours (internal temperature will rise to about 160˚F/71˚C). Remove roast from oven and cover loosely with foil. Allow roast to rest 10 minutes before slicing.