Pork Roast with Rosemary Pork Roast with Rosemary

Pork Roast with Rosemary

Pork Roast With Rosemary

This is a nice dinner to make when you need two hours, say, to critique some poetry, write something new, or read and auto-critique your fiction manuscript, which the writer of this recipe is going to do. How many pages can I do in two hours? I’ve got 150 to go of a 400 page ms. I stink in math, so I’ll let you know when I finish!

Oh, I’m serving this dinner with fresh beets and a salad of rughetta…arugala. For dessert there’s ripe mamay (sapote), which is a delicious fruit that grows in the Caribbean or the tropics…brown on the outside and coral color pulp inside…yum.

INGREDIENTS

3 pounds pork tenderloin whole, or 5 lbs of 3 smaller fillets
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary or several sprigs of fresh
salt and pepper to taste
½ cup of white wine
1 lb fingerling potatoes, scrubbed
1 sliced onion…red is sweet, also Vidalia are nice
Paprika, if desired


DIRECTIONS

Preheat oven to 425 degrees.

Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Salt and pepper (and paprika). Place it in a 10×15 inch roasting pan and sprinkle with the rosemary.

Lower head and bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 160 degrees F (70 degrees C).

Let stand to cool about 5 minutes before cutting.