Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
- 2 - 2 1/2 lb. pork sirloin roast
- 3 lg. garlic cloves; cut lengthwise into slivers
- Leaves of one sprig of fresh rosemary (about 3 dozen leaves)
- Salt and pepper
- 2 Tbsp. olive oil
1. Heat oven to 250 degrees Fahrenheit.
2. Using a small sharp, pointed knife, cut 10 to 12 deep slits/pockets into the top of the roast. (The slits should be randomly spaced.)
3. Stuff each slit with a sliver of garlic and a leaf or two of rosemary.
4. Season all sides generously with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat.
6. Once the oil is hot (you will see wisps of steam rising) add roast and brown well on all sides.
7. Transfer roast to a rack in a small roasting pan, place in center of oven, and cook until the internal temperature is 145 degrees F. (see note 2 below) - 60 to 70 minutes.
8. Turn roast over at 30 minute mark.
9. Place roast on a cutting board, tent with foil, and allow to rest for 15 minutes.
10. Slice and serve. The meat should be a very pale pink color.
I like it topped with a dollop of arugula pesto.
Note 1: Trichinosis is killed at about 132 degrees F.
Note 2: If you don't already have an instant-read thermometer, you need one. Don’t argue. Just get one.
Note 3: Although not necessary, I like to tie the roast before cooking it. This makes the shape more uniform so it cooks more evenly, and it also keeps the garlic and rosemary from falling out of the slits while browning.