It's not that often that I serve up a pork loin, although I do like them. I nice center cut pork loin, already trussed and tied, was calling my name in the meat department at Harris Teeter when I did my weekend shopping, and having three at the table last Monday night was a good excuse to try a new recipe for it.
What was served: roasted center cut pork loin with garlic and rosemary, with baked sweet potatoes and seasoned green beans. We had our fill.
"Roast Pork Loin with Garlic and Rosemary," from Bon Appétit, June 1999.