Roast Pork Loin

Tis the season of entertaining and I don’t think there’s a tastier bang for the buck than a large section of roast pork loin.  To impart the most flavor I have found no better way than to smear it in a flavored salt and garlic paste 24 hours before cooking.  You can make the paste with a lot of mincing but I recommend using your Cuisinart.  Start with a head of garlic, a tablespoon or two of kosher salt, and a splash of olive oil, you can add any additional ingredients once it’s finely minced.  For pork I often add rosemary or shallots, fresh mint for lamb, and a hefty grind of black pepper for beef tenderloin. The key is to cover the entire piece of meat with the paste before wrapping it in saran and putting it in the fridge overnight.  The roast meat will be amazing on its own but I often serve it with either a toned down version of the paste, more of a pesto using some sort of greens, or something complimentary such as an apple and onion chutney.  And if your entertaining all the work on this one is done ahead of time, just remember to set the timer so you don’t overcook it.