ROASTED ROSEMARY PORK

 ROASTED ROSEMARY PORK

With Asparagus

3 Tablespoons olive oil

2 Tablespoons Dijon mustard

2 Tablespoons fresh lemon juice

3 large garlic cloves, minced

4 teaspoons chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (5-pound) center-cut pork loin roast

2 pounds fresh thick asparagus spears, trimmed and blanched

Preheat the oven to 400 degrees.  

Mix the olive oil, mustard, lemon juice, 

garlic, rosemary, salt and pepper in a bowl.

 Reserve 1 Tablespoon of the olive oil mixture. 

 Spread the remaining olive oil mixture over 

the fat side of the pork and arrange on a 

wire rack in a roasting pan.

  Place the pork in the oven and reduce

 the oven temperature to 325 degrees. 

Roast for 2 hours.  

Toss the asparagus with the reserved 

olive oil mixture in a shallow dish. 

 Arrange the asparagus around the pork 

and roast for 15 to 20 minutes longer or

 until a meat thermometer registers 160 

degrees for medium or 170 degrees for 

well done 

Slice the pork and serve immediately

 with the asparagus. 

  Roasting the asparagus along with the pork gives it

  a delicious flavor. 

SERVES:  12