- 4 large garlic cloves, pressed
- 1 tablespoon Dijon mustard
- 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
- 1/2 teaspoon finely grated lemon peel
- 1 1/2 teaspoons coarse sea salt
- 1/2 teaspoon ground black pepper
- One 2 1/2-pound boneless pork loin roast, well trimmed
- 1 cup chicken stock, warmed
- Fresh rosemary sprigs
Preheat the oven to 400 °F.
Mix the pressed garlic cloves, mustard, rosemary, lemon peel, sea salt and pepper together. Rub this mixture over the entire pork roast. Place the pork, fat side down, into a 13 x 9 x 2-inch non-stick roasting pan. Roast the pork 30 minutes, then turn roast fat side up and roast until a thermometer inserted into the center of the roast registers 140 to 145 °F, about 25 minutes longer. Remove from the oven and let the roast cool for about 10 minutes.
Deglaze the roasting pan with warm chicken stock and pour into a small saucepan over low heat. Cut the pork crosswise into thin 1/3-inch-thick slices and arrange overlapping slices on a platter. Drizzle the pan juices over in a zigzag pattern and garnish with fresh rosemary sprigs.
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