Nutrition per serving may change if servings are adjusted.
Garlic-Roasted Pork Loin
1½ pounds boneless pork top loin roast
4 cloves garlic, peeled and cut into thin slivers
1 teaspoon kosher salt or sea salt
½ teaspoon freshly ground pepper
½ cup cold water
⅓ cup chopped fresh Italian parsley
¼ cup olive oil
3 tablespoons chopped fresh cilantro
1 fresh serrano chile pepper, stemmed and finely chopped
1 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
2 cloves garlic, minced
¼ teaspoon kosher salt or sea salt
Pinch of crushed red pepper
For pork, preheat oven to 425°F. Using the tip of a sharp, thin-bladed knife, make small, ½-inch-deep slits all over the pork loin. Using the blade of the knife as a guide, slide a garlic sliver into each slit. Season the loin with salt and ground pepper.
Place the loin on a rack in a shallow roasting pan. Roast, uncovered, for 50 to 60 minutes or until a thermometer inserted into the center of the loin registers 150°F.
Meanwhile, for salsa, combine the water, parsley, olive oil, cilantro, serrano pepper, lemon peel, lemon juice, garlic, salt, and red pepper in a small bowl. Stir to combine. Let stand at room temperature for 10 minutes before serving.
Transfer the pork loin to a cutting board; cover with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160°F. Cut the loin crosswise into 12 slices. Divide the slices among six serving plates. Top with the salsa.