TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County|
1 (4-5 pound) boneless pork loin
¼ to 1/3 cup olive oil
2 tablespoons dried rosemary
Seasoned pepper or steak seasoning
Salt to taste
1 ½ teaspoons garlic powder
Trim excess fat from meat and pat dry with a paper towel.
Rub olive oil over all surfaces of roast and sprinkle on dry ingredients. Bake at 325 F in a convection oven (or 350 F in a conventional oven) until browned. Add ¾ cup of water, cover and bake at 350 F for 1 hour. Cool 10-to-15 minutes before slicing. Spoon pan drippings over sliced meat.