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Roast Pork Loin With Zucchini & Rosemary

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      Title: ROAST PORK LOIN WITH ZUCCHINI & ROSEMARY
 Categories: Main dish, Meats, Kooknet
      Yield: 4 Servings
 
     12 lg Cloves Garlic
      1    6" branch Rosemary; or
      4 tb Dried Rosemary; crumbled
      2 ts Black Peppercorns; cracked
           Salt
    1/8 ts Cayenne Pepper
      3 lb Boneless Pork Loin; rolled
           -and tied
  1 1/2 lb Small Zucchini; cut into
           -1/2" thick coins
           Cracked Black Pepper
      1 tb Olive Oil
    1/2 c  White Wine
 
  Mash garlic cloves by smashing them with the side of a French chef's
  knife. Strip the rosemary needles from the stem and add them to the
  garlic along with the cracked peppercorns, cayenne pepper and salt.
  Rub this mixture over the outside of the meat.
  
  Preheat the oven to 400øF. Spray a baking pan with nonstick cooking
  spray. Place the loin in the prepared baking pan. Roast the pork in
  the oven until it begins to brown, about 20 minutes. Then, add 1/2
  cup water to the pan and turn the meat over, using tongs.
  
  Meanwhile, toss the zucchini coins with salt and pepper to taste,
  then with olive oil to coat. Add the zucchini to the bottom of the
  roasting pan the last 30 minutes of roasting time. Roast the meat
  about 1 1/2 hours total, or until it has reached an internal
  temperature of 170øF., adding 1/4 cup water at a time every 20
  minutes or so when the pan becomes dry.
  
  Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile,
  remove any excess fat from the roasting pan. Add 1/4 cup wine to the
  pan and boil , deglazing the pan, scraping up the bottom bits and
  making a sauce. Adjust seasonings with salt and pepper.
  
  To serve, arrange zucchini in a bed on a warmed platter. Slice the
  meat into 3/4" thick slices and fan these out over the zucchini.
  Spoon the sauce over all and serve.
  
  Source: Medford Mail Tribune, 17 May 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
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