Source: Country Living
Serve slices of this flavorful roast to complement your favorite summer vegetables.
2 tablespoons grated lemon rind
1 clove garlic, crushed
1/2 teaspoon coarse (kosher) salt
1/4 teaspoon ground black pepper
1 (1 1/2 pound) boneless pork loin
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.
Calories: 134 Total Fat: 6 g Cholesterol: 51 mg Sodium: 188 mg Carbohydrates: 0.4 g Fiber: 0 g Protein: 18 g