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Garlic Rosemary Pork Loin
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Ingredients:
1 boneless pork loin, trimmed of fat
1 head of garlic, peeled and cloves left
whole
2 Tbsp. oil
1 tsp. crushed rosemary or 1 Tbsp. fresh
rosemary
Directions:
1.
In the multicooker, place the baking rack. Pour about a cup of water on the
bottom of the pan. You should have about an inch of water on the bottom.
2.
Set the pork loin on the baking rack.
3.
In a blender or small food processor place the garlic cloves, oil, rosemary,
thyme, salt and pepper. Process until smooth and looks like a thick paste.
You may need to adjust the amount of oil to get the right consistency. It
should be thick so that it stays on the pork loin.
4.
Slather the paste over the top of the pork loin and then sprinkle the
paprika over the top for added color.
5.
Put the lid on the multicooker and set to Precision Roast. Let cook for
about 90 minutes or until the internal temperature of the pork reaches
160F as indicated on a cooking thermometer.
6.
Take roast out of the multicooker and place on a cutting board. Let rest
for about 10 minutes. Slice and serve immediately.
Servings: 8
Serving Size: 2 slices
1 tsp. dried thyme or 1 Tbsp. fresh thyme
2 tsp. salt
1 tsp. black pepper
½ tsp. smoked paprika
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