Garlic-Roasted Pork Loin with Salsa Verde
Garlic-Roasted Pork Loin
For pork, preheat oven to 425 degrees F. Using the tip of a sharp, thin-bladed knife, make small, 1/2-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.Advertisement
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 degrees 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 degrees F. Cut the loin crosswise into 12 slices. Divide the slices among six serving plates. Top with the salsa.
3 1/2 lean protein, 1 1/2 fat