Roasted Garlic and Rosemary Pork Loin

30 minute prep 1.5 hours to cook

Ingredients:

4 LB Pork Loin (With Fat Cap Removed)

Salt and Lemon Pepper (Plain Pepper is fine too)

Topping: 

1 Sprig Rosemary (Leaves Removed and Minced)

20 Garlic Cloves (Roasted in 1/4 Cup Olive Oil) see directions

1 tsp Dijon Mustard

1 tsp Balsamic Vinegar

1/2 tsp Dried Parsley

2 tbsp Parmesan Cheese or Almond Flour

Directions:

Preheat oven to 225° (Yes, Low and Slow is what makes it tender and juicy)!

Place 20 peeled cloves of garlic, a pinch of salt and 1/4 cup olive oil in a sauce pan and heat on medium until browned about 15 minutes. (Keep an eye, don't let it burn) While that is cooking, trim the pork loin of any unwanted fat and silver skin. Once completed season with salt and lemon pepper on all sides. Set aside.

Once the garlic is browned add to a food processor and process, add minced rosemary, Dijon mustard, balsamic vinegar, parsley and parmesan cheese or almond flour and pulse. The topping is made! Now slather the topping on the seasoned pork loin. 

Place on baking sheet with wire rack and cook until temperature reaches 135° about an hour to 1.5 hours, Check after an hour. Next Broil for a few minutes until topping starts to crisp. Remove from oven and let rest 5 minutes before slicing. Enjoy!