Rosemary Lemon Pork Roast
This dry-brined method of preparing pork leaves the meat flavorful and moist. For more intensity, leave the pork in the marinade for 36 hours.
Serves 4 - 6Print this recipe
3 pound pork loin roast w/bone
3 large garlic cloves, peeled & trimmed
1 tsp. finely grated lemon zest
1 T. freshly squeezed lemon juice
2 T. kosher salt plus more to season
2 T. extra virgin olive oil
1 T. coarsely chopped rosemary leaves
1/2 tsp. freshly ground black pepper
4 thin slices of lemon, seeds removed
1. Trim the pork of excess fat leaving 1/4 inch intact. Slice the garlic cloves medium thick into about 6-8 slices per clove. Make small, slightly angled slits in the fat and slide in a piece of garlic. Space about 2 inches apart and evenly cover the fat side. Turn the roast over and make small slits between the bones and insert the garlic slices. Note: the more garlic you insert, the more intense the garlic flavor will be.
2. Mix the remaining ingredients, except the lemon slices, together in a small bowl. Rub evenly over the pork roast and place meat and marinade in a zip lock bag. Marinate for 24 hours in the refrigerator turning the bag over once. Place a plate or nonreactive dish under the bag in case of leaks.
3. Remove the roast from the bag and place on a rack to drain off excess moisture. Let the rack sit at room temperature for 20 minutes.
4. Preheat the oven to 400 degrees F.
5. Arrange the lemons on top of the fat side of the roast. Sprinkle lightly with salt and place the roast, bone side down, in a roasting pan.
6. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, until an instant read thermometer measures 145 degrees F. Remove the roast from the oven and let it sit in the pan for 20 minutes. The roast will continue to cook while it rests.
7. Use a sharp knife to slice the roast between the bones for chops. You may also remove the bones from the back by sliding the knife between the ribs and the meat, and then slice the loin into thin pieces. Garnish with the roasted lemon slices. Serve with your favorite hearty vegetable and roasted potatoes.