Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF
Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys garlic & rosemary roast pork, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first 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 can achieve that.

The ingredients needed to make Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF:
  1. Get boneless pork loin joint
  2. Take olive oil
  3. Get garlic, finely chopped
  4. Get dried rosemary
  5. Get ground black pepper
  6. Get low-sodium salt
Instructions to make Vickys Garlic & Rosemary Roast Pork, GF DF EF SF NF:
  1. Start this first thing in the morning to let the meat marinate before cooking
  2. 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
  3. Use a sharp knife to poke slits all over the pork joint
  4. 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
  5. 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
  6. Preheat the oven to gas 7 / 210C / 425°F and line a roasting tray with foil
  7. Put in the oven for 30 minutes at that high temperature
  8. After the 30 minutes is up, turn the oven down to gas 4 / 180C / 350°F and roast for a further 45 minutes
  9. Let rest for 10 minutes before slicing and serve with roast potatoes, carrots etc and the roasting juices poured over

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