1.5 kg of pork loin
2 cloves of garlic, sliced
5 sprigs of rosemary
Salt and black pepper to taste
2 tablespoons of water
1.5 kg of pork loin
2 cloves of garlic, sliced
5 sprigs of rosemary
Salt and black pepper to taste
2 tablespoons of water
Score the pork loin and place the slices of garlic, sprigs of rosemary inside the incisions
Season with salt and black pepper to taste, then place in a small roasting pan with water
Roast in a moderate oven (170°C) until the juices have evaporated and the meat is golden brown
It can be served hot or cold, sliced into thick medallions
Note: If you want a sauce, remove the pork from the roasting pan and add a little hot water
Scrape the bottom of the pan with a wooden spoon, stirring well
Place in a pot, warm it up, and serve with the meat
It yields about 8 servings.
