Serve slices of this flavorful roast to complement your favorite summer vegetables.
2 tablespoons grated lemon rind
1 clove garlic, crushed
coarse (kosher) salt
1/4 teaspoon ground black pepper
1 (1 1/2 pound) boneless
Fresh rosemary sprig
Heat oven to 400 degrees F.
In small bowl, combine lemon rind, garlic, salt, and pepper. Rub mixture over
surface of pork.
Place pork in uncovered roasting pan; top with rosemary sprig. Roast 30 minutes.
Turn roast over and baste with pan drippings; roast 30 minutes longer or until pork
is done (170 degrees F on meat thermometer).
Let pork stand 15 minutes on cutting board. Cut pork into very thin slices; serve
warm or at room temperature.
Yield: 8 servings
Source: Country Living
Calories: 134 Total Fat: 6 g Cholesterol: 51 mg Sodium: 188 mg Carbohydrates:
0.4 g Fiber: 0 g Protein: 18 g