Roast Loin of Pork with Rosemary

Ingredients

• 4 cloves of garlic
• 2 TBL chopped fresh rosemary
• Salt and pepper to taste
• 1 bone in pork loin – about 5 lbs.
• 1⁄4 c olive oil
• 2 carrots peeled and chopped
• 1 celery stalk, chopped
• 1 cup white onion

Directions

Finely chop garlic and rosemary.Transfer to a bowl. Add salt and pepper and mix into a paste. Make one each slits all over the pork. Insert some of the mixture into the slits. Rub the outside of the pork with olive oil, and then rub the remaining mixture on the pork. Phen lace meet in a roasting pan that is just large enough to hold it. Roast the meat for an hour, then scatter carrots and celery around it. Continue to cook until temperature at thickest part of the meat registers 155. Let the meat rest for 15 minutes. Meanwhile, deglaze the pan over low heat until warm. Strain and skim fat. Slice meat and pour juice over.