GARLIC STUDDED ROAST PORK LOIN
Steps:
- 1. Mix thyme, cloves or allspice, salt, and pepper. Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in foil; refrigerate 2 to 24 hours (can be refrigerated up to three days). 2. Adjust oven rack to center position and heat to 475 degrees. Take meat directly from refrigerator, remove foil, and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes. 3. Remove meat from oven; immediately reduce oven temperature to 325 degrees. Insert instant-read meat thermometer at one end of roast, going into thickest part of the center (temperature will range from 80 to 110 degrees); let roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point roast's internal temperature will range from 115 to 140 degrees.) After this 30-minute rest, remove meat thermometer, return meat to oven, and roast until meat thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, 15 to 30 minutes longer, depending on roast's internal temperature at end of resting period. Since roast may cook unevenly, take temperature readings from a couple of locations, each time plunging thermometer to center of meat and waiting 15 seconds. 4. Let roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. (The temperature should register between 150 and 155 degrees.) Slice meat thin and serve.
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Mason Reed
[email protected]Overall, it was a good recipe. The pork was cooked evenly and the garlic and herbs added a nice touch. However, I think it could have benefited from a bit more sauce.
Sija Khatun
[email protected]The pork loin was juicy and tender, but the garlic flavor was overpowering for me. I'll try using less garlic next time.
Mohammad Anas
[email protected]I found the recipe a bit too bland. It needed more seasoning to bring out the flavors of the pork and herbs.
Bijoy Malakar
[email protected]The pork was a bit dry for my taste, but the flavors were spot on. I'll try adjusting the cooking time next time.
Naim Watt
[email protected]This is now my go-to pork loin recipe. It's foolproof and always delivers a delicious and satisfying meal. Thanks for sharing!
mahelet Daneal
[email protected]Amazing recipe! I followed it to the letter and the pork loin turned out incredibly moist and flavorful. The aroma filled my entire house and had my neighbors asking for the recipe.
Talha Rahman
[email protected]The crispy skin and tender meat were cooked to perfection. The garlic and herbs complemented each other perfectly, resulting in a truly memorable dish.
Gonzalo waeger
[email protected]Cooking this pork loin was an absolute breeze! The simple instructions made it easy for me to achieve a restaurant-quality meal in the comfort of my own kitchen. Highly recommend it!
Shona Jackson
[email protected]Absolutely delightful! The pork was tender and juicy, and the garlic and herbs gave it an incredible depth of flavor. My family loved it.
Pamela Streatfield
[email protected]This succulent roast pork loin is a symphony of flavors, with the garlic infusion and herb crust creating a tantalizing combination. It's a sure hit at any dinner table!