From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 3 large cloves garlic, minced
  • 4 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 center cut pork loin roast (5 pounds)
  • 2 pounds thick fresh asparagus, trimmed and blanched

     Preheat oven to 400 degrees.  Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl.  Reserve 1 tablespoon of mixture.  Spread remainder over fat side of pork.  Place pork fat side up on a wire rack in a roasting pan.  Place pork in oven.  Reduce heat to 325 degrees and cook uncovered 2 hours.
     Toss asparagus with 1 tablespoon reserved garlic mixture.  Arrange asparagus around roast and cook uncovered 15 to 20 minutes.  Serve immediately.


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