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Tender and tasty pork ... Tuscan style!
Ingredients
Makes 4 servings
- 1.5kg pork loin
- 2 rosemary sprigs
- 4 garlic cloves, peeled
- 1tbs sea salt
- Extra virgin olive oil
Preparation
1. Preheat oven to 180C
2. Pull the rosemary leaves from the stalk. Chop the rosemary and the garlic together with the sea salt. Rub the rosemary mixture all over the meat.
3. Place the loin in the roasting tin and drizzle with olive oil. Roast for 1.5 to 2 hours, turning the meat over from time to time. Add 3 tablespoons of water to loosen the juices while roasting.
4. Cut into think slices, and serve with the concentrated juices from the pan.
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