This is a great holiday or entertaining recipe that doesn’t break the bank, has great presentation and is truly delicious.
- 1 4½-to 5- pound rib section center-cut pork loin chine bone removed
- 6 garlic cloves
- ¼ C rosemary leaves
- 2 t fine sea salt
- ¼ t freshly ground black pepper
Mince together garlic and rosemary. Stir together with salt in a small bowl and season with pepper.
Rub mixture all over pork. Let marinate at room temperature for 30 minutes.
Put a rack in the middle of the oven and preheat oven to 350°F.
Place loin fat side up on a rack in a roasting pan. Roast until instant-read thermometer registers 145°F, about 1 ½ hours.
Remove from oven, cover loosely with foil and let rest for about 20 minutes (internal temperature will rise 5 to 10 degrees as it stands).
Slice and serve on the bone.