Recipe - Roast Pork Loin With Zucchini And Rosemary

12 lg Cloves Garlic
1 6" branch Rosemary; or
4 tablespoon Dried Rosemary; crumbled
2 teaspoon Black Peppercorns; cracked
Salt
1/8 teaspoon Cayenne Pepper
3 pound Boneless Pork Loin; rolled
and tied
1 One half pound Small Zucchini; cut into
1/2" thick coins
Cracked Black Pepper
1 tablespoon Olive Oil
One half cup 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 One half 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 One half hours total,
or until it has reached an internal temperature of 170øF., adding One fourth cup
water at a time every 20 minutes or so when the pan becomes dry.

Remove cooked meat to a board and let cool 1015 minutes. Meanwhile, remove
any excess fat from the roasting pan. Add One fourth 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
KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini