NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- pork loin, boneless roast1
- cider vinegar, as needed
- chop rub1/4 cup
- rosemary1 sprig
- garlic5 clove
- cooking spray, non-stick
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Generously brush pork with cider vinegar. Apply chop rub, pressing slightly to aid adhesion. Spray with non-stick cooking spray. Refrigerate at least 1 hour.
Place rosemary in the bottom of a roasting pan and place garlic in a circle around it. Place pork on top. Some may wish to be a bit bolder and make slits in the meat to insert the rosemary and garlic into the roast.
Insert an oven-safe probe thermometer into the center and bake at 375°F until internal temperature reaches 145°F.
Remove and let rest for 10 minutes. Serve.