A tip of the hat to legendary chef Emeril Lagasse for this one. Emeril is a master of simplicity and he has a deep respecet for quality ingredients. Say what you want about TV chefs but Emeril’s attention to detail and culinary skill is inspiring! This particular recipe is about as simple as it gets and the result can make you feel like you’re eating at a four star restaurant.
As with any good cut of lean meat, high heat and short cooking time is key. I was afraid of serving undercooked meat until I realized that it’s not the color of the finished meat that matters…it’s the temperature. Bring the meat to a high enough temperature to kill bacteria and you’re safe to serve!
4 large garlic cloves, pressed
1 Tbs Dijon mustard (I substituted with a German, stone ground mustard)
4 tsp chopped fresh rosemary
1 tsp coarse salt
1 tsp ground black pepper
2 lbs boneless pork loin roast, excess fat trimmed (I cut the roast into two equal pieces)
1 cup warmed chicken stock
Fresh rosemary sprigs or fresh parsley, for garnish
Mix the pressed garlic cloves, mustard, rosemary, salt and pepper together. Rub the mixture over the entire pork roast.
Place the pork, fat side down, into ceramic roasting pan. Roast the pork for 30 minutes at 400° F, then turn the roast over and roast until a meat thermometer, inserted into the center of the roast, reads 140° F, about 25 to 30 more minutes.
Remove the roast from the oven and let the roast cool for about 10 minutes.
Deglaze the roasting pan with warmed chicken stock and pour into a small saucepan. Simmer the sacue for a few minutes.
Cut the pork into thin 1/3-inch-thick slices and arrange overlapping slices on a serving platter. Drizzle the sacue over the pork and garnish fresh rosemary sprigs or parsley.
Serve with baked or steamed vegetables. I chose broccoli and baked potatoes.