For this recipe I used a rub composed of 1/4 tsp Ground Ginger, 1/2 tsp of Garlic Salt, 1tsp Dried Oregano and 1/4 tsp each of Salt and Pepper. I squeezed half a lemon over the loin then sprinkled the rub over it. I made sure to coat all sides and the end as well. Next, I dropped about a tablespoon or two of Olive Oil in a saute pan, let it get hot enough to get a good sear on the Loin.
Once you have seared all sides of the meat place it on a foil lined baking sheet that has a rack coated with non stick cooking spray. Bake at 350 degrees with an oven save thermometer inserted into the Loin. While the Loin is roasting I warm the Rosemary Jelly and the juice of half a lemon in a small sauce pan over very low heat, stirring as needed. After approximately 20-30 minutes, or when the thermometer reads 160 degrees I pull out the pan and start basting with the warmed Rosemary Jelly. I turn my ovens broiler to low, raise the oven rack from the center position to the next row up. I baste every 5 minutes until the internal temperature of the meat is 170 degrees and the Loin had a nice crackling glaze kind of like the picture below. You have to be very attentive of your Loin at this point, there is a fine line between a nice crispy glaze and a charred mess. Just keep a good eye on it.
Once you have seared all sides of the meat place it on a foil lined baking sheet that has a rack coated with non stick cooking spray. Bake at 350 degrees with an oven save thermometer inserted into the Loin. While the Loin is roasting I warm the Rosemary Jelly and the juice of half a lemon in a small sauce pan over very low heat, stirring as needed. After approximately 20-30 minutes, or when the thermometer reads 160 degrees I pull out the pan and start basting with the warmed Rosemary Jelly. I turn my ovens broiler to low, raise the oven rack from the center position to the next row up. I baste every 5 minutes until the internal temperature of the meat is 170 degrees and the Loin had a nice crackling glaze kind of like the picture below. You have to be very attentive of your Loin at this point, there is a fine line between a nice crispy glaze and a charred mess. Just keep a good eye on it.
Remove your Loin from the oven and let it rest for about 5 minutes before you start slicing. For a garnish I clipped a few sprigs of Rosemary from the back yard and sprinkled the Loin with Dried Parsley. And here you go; Rosemary Glazed Pork Loin.
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