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Rosemary Roast Pork Loin
South Beach Diet Recipe
Prep Time: 00:10
Cook Time: 00:20
1 2.5 lbs boneless pork roast, tied
3 cloves garlic, minced
4 tsp Chopped fresh rosemary, plus rosemary branches
2 tbsp olive oil, divided
salt and pepper
4 small red onions
chopped fresh rosemary
1Preheat oven to 400 degrees F. Pan roast with paper towels; lightly season with salt and pepper.
2In Small Bowl, Combine garlic, rosemary, and 1 tbsp of the oil. Spread mixture all over roast.
3Warm remaining 1 tbsp oil in large, heavy ovenproof skillet over medium-high heat. Add roast, fat-side down; cook until browned, about 3 min, Rotate roast one-quarter turn and brown, about two more minutes. Repeat process until roast is well-browned.
4Using tongs, lift roast from pan, slide rosemary sprigs underneath, set roast, set roast fat-side down, on top of the rosemary sprigs
5Remove outer layer of each onion; cut off a slice on the bottom so the onion can sit straight Using a small knife, make two vertical cuts about halfway down the onion. Push some rosemary and salt into cuts. Arrange onions around roast.
6Roast 30 min.; turn pork fat-side up. Roast 15-20 min longer, until thermometer registers 145F. Remove from oven; let stand 10 min.
7Transfer to cutting board; cut into thin slices. Serve with onions.
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