Roast pork loin with zucchini and rosemary

4 servings

Ingredients

Quantity Ingredient
12 larges Cloves Garlic
1 6\" branch Rosemary; or
4 tablespoons Dried Rosemary; crumbled
2 teaspoons Black Peppercorns; cracked
Salt
⅛ teaspoon Cayenne Pepper
3 pounds Boneless Pork Loin; rolled and tied
1½ pounds Small Zucchini; cut into 1/2\" thick coins
Cracked Black Pepper
1 tablespoon Olive Oil
½ cup White Wine

Directions

Mash garlic cloves by smashing them with the side of a French chef's knife. Strip the rosemary needles from the stem and add them to the garlic along with the cracked peppercorns, cayenne pepper and salt.

Rub this mixture over the outside of the meat.

Preheat the oven to 400øF. Spray a baking pan with nonstick cooking spray. Place the loin in the prepared baking pan. Roast the pork in the oven until it begins to brown, about 20 minutes. Then, add ½ cup water to the pan and turn the meat over, using tongs.

Meanwhile, toss the zucchini coins with salt and pepper to taste, then with olive oil to coat. Add the zucchini to the bottom of the roasting pan the last 30 minutes of roasting time. Roast the meat about 1½ hours total, or until it has reached an internal temperature of 170øF., adding ¼ cup water at a time every 20 minutes or so when the pan becomes dry.

Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile, remove any excess fat from the roasting pan. Add ¼ cup wine to the pan and boil , deglazing the pan, scraping up the bottom bits and making a sauce. Adjust seasonings with salt and pepper.

To serve, arrange zucchini in a bed on a warmed platter. Slice the meat into ¾" thick slices and fan these out over the zucchini.

Spoon the sauce over all and serve.

Source: Medford Mail Tribune, 17 May 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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