Roast Loin of Pork Florentine Style
| Yield: | 4 Servings |
| Categories: | Italian |
| 2 3/4 | lb | Loin rack of pork, weight after skin and |
| Most of the fat removed | ||
| 2 | Sprigs rosemary | |
| 1 | Clove garlic | |
| Sea salt | ||
| Black pepper | ||
| 6 | tb | Extra virgin olive oil |
| 35 | oz | New potatoes |
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