Rosemary Pork Loin

Serves: 6
Total Calories: 354


2 tablespoons olive oil
2 tablespoons dried rosemary
1 tablespoon minced garlic
3 to 3 1/2 pounds boneless pork loin
1 (8-ounce) can pineapple slice


1. Combine the olive oil, rosemary, and garlic in a small bowl. Set aside.
2. With a sharp knife, split the pork loin lengthwise down the middle to make a deep pocket. Do not cut all the way through to the bottom. Fill the pocket with pineapple slices.
3. Close the pocket and seal with wooden toothpicks. Place the roast in a baking pan, then brush the outside with the rosemary- garlic mixture.
4. Bake in a preheated 350°F oven for about 45 minutes, or until the internal temperature reaches 160°F on a meat thermometer. Let the roast rest for 10 minutes before cutting into slices.

Important tip
If the pork loin you buy has already been halved into two pieces, sandwich the pineapple slices between the halves, then secure all around with toothpicks.

Nutritional Facts:

Serves: 6
Total Calories: 354
Calories from Fat: 133

This Rosemary Pork Loin recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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