Pork Roast with Garlic and Rosemary

Ingredients

• 2 kg pork loin roast
• 2 tablespoons olive oil
• 6 garlic
• 3 tablespoons rosemary
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 red onion
• 4 carrot
• 1 cup chicken broth

Instructions

1. 1Preheat the oven to 350°F (175°C).
2. 2Rub the pork loin with olive oil, then season generously with minced garlic, fresh rosemary, lemon zest, sea salt, and black pepper.
3. 3Place the seasoned pork in a roasting pan.
4. 4Arrange the quartered red onions and sliced carrots around the pork in the pan.
5. 5Pour the low-sodium chicken broth into the bottom of the pan to keep the meat moist during cooking and to enrich the vegetables with flavor.
6. 6Roast in the preheated oven, uncovered, for about 1 hour and 45 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. 7Baste the pork with its juices and the chicken broth halfway through cooking to enhance flavor and moisture.
8. 8Remove the pork from the oven and let it rest for 10 minutes before slicing. This ensures the meat retains its juices.
9. 9While the pork is resting, place the roasting pan over a stove burner on medium heat and stir the vegetables in the pan juices, cooking for an additional 5 minutes until caramelized.
10. 10Slice the pork and serve with the caramelized onions, carrots, and a drizzle of the cooking juices.
11. 11Garnish with additional fresh rosemary for a burst of flavor and a touch of color.