Roasted Pork Loin with Garlic & Rosemary (Arista)

Roasted Pork Loin with Garlic & Rosemary (Arista)
Photo by Amy Albert


  • ¾ tsp. kosher salt
  • 1 cup whole milk; more if needed
  • One 2-lb. boneless pork loin, trimmed of fat
  • 1-½ Tbs. coarsely chopped fresh rosemary; plus more sprigs for garnish
  • 4 Tbs. olive oil
  • 4 large cloves garlic
  • 1 tsp. black peppercorns, cracked

Heat the oven to 400°F. Butterfly the pork loin by making a horizontal slit in the loin, cutting almost through to the other side. Open the meat flat, like a book, so it's an even thickness. Mince the garlic, sprinkle the salt over it on the cutting board, and repeatedly scrape the flat side of a...

View full recipe at Fine Cooking


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