Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys garlic & rosemary roast pork, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys garlic & rosemary roast pork, gf df ef sf nf using 6 ingredients and 9 steps. Here is how you cook it.
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The ingredients needed to make Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF:
- Prepare 700 grams boneless pork loin joint
- Make ready 2 tbsp olive oil
- Get 4 clove garlic, finely chopped
- Get 1 tbsp dried rosemary
- Get 1/2 tbsp ground black pepper
- Prepare 1/4 tbsp low-sodium salt
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Instructions to make Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF:
- Start this first thing in the morning to let the meat marinate before cooking
- Mix the oil, garlic, rosemary, salt and pepper together and really press down with the back of a spoon while mixing so you form a thick paste
- Use a sharp knife to poke slits all over the pork joint
- Rub the pork with the garlic and rosemary paste. Really rub it in all over so it gets inside all of those slits you made
- Wrap the joint in clingfilm and let marinate for 4 hours or overnight on the fridge. Let it sit out at room temperature for 20 minutes before roasting
- Preheat the oven to gas 7 / 210C / 425°F and line a roasting tray with foil
- Put in the oven for 30 minutes at that high temperature
- After the 30 minutes is up, turn the oven down to gas 4 / 180C / 350°F and roast for a further 45 minutes
- Let rest for 10 minutes before slicing and serve with roast potatoes, carrots etc and the roasting juices poured over
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