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Garlic Herb Roast Pork Loin蒜香香草烤猪里脊
A 6-serving recipe with a 85-minute beginner workflow, exact seasoning and visible checkpoints.整块猪里脊配蒜、迷迭香和第戎芥末烘烤，出炉静置后再切片。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Pat a 3-lb / 1.4-kg boneless pork loin roast dry. Mince 6 garlic cloves and the leaves of 3 rosemary sprigs; mash with 2 tbsp Dijon, 1 tbsp oil, 1½ tsp fine salt and ½ tsp black pepper. Halve 2 lb / 900 g small potatoes and toss with 1 tbsp oil and ½ tsp salt. Use a rimmed sheet pan.3磅（1.4公斤）去骨猪里脊烤肉擦干。6瓣蒜和3枝迷迭香叶切末，与2大匙第戎芥末、1大匙油、1½小匙细盐、½小匙黑胡椒压匀。2磅（900克）小土豆对半切，拌1大匙油和½小匙盐。用带边烤盘。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Boneless pork loin roast去骨猪里脊烤肉3 lb磅
- Garlic大蒜6 cloves瓣
- Rosemary迷迭香3 sprigs枝
- Dijon mustard第戎芥末2 tbsp大勺
- Olive oil橄榄油2 tbsp大勺
- Potato土豆2 lb磅
- Fine salt细盐2 tsp小勺
- Black pepper黑胡椒0.5 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 400°F (200°C).
烤架放到烤箱中层，预热到400°F (200°C)。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Rub the herb paste all over the pork and set it fat-side up in the middle of the sheet pan. Arrange the potatoes around it.
把香草酱抹满猪肉，脂肪面朝上放在烤盘中间，土豆围在四周。
Pork is fully coated and potatoes are cut-side down.猪肉裹满酱，土豆切面朝下。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after raw pork.碰生猪肉后洗手20秒。
Roast, and start checking the center temperature after 50 minutes.
放进烤箱烤，50分钟后开始测中心温度。
The thickest center reads 145°F (63°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达145°F (63°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Move the pork to a clean board and cover it loosely with foil. Turn off the oven and leave the potatoes inside to stay warm.
把猪肉挪到干净砧板上，松松盖上锡纸。关掉烤箱，土豆留在里面保温。
Juices have settled and slices hold their shape when cut.汁水回流，切开能保持形状。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Slice the pork 1 cm thick and spoon the pan juices over the top.
猪肉切成1厘米厚的片，淋上烤盘里的汁。
Slices are juicy with a faint blush of pink in the center, which is safe at 145°F (63°C).切片多汁，中心微粉，145°F (63°C)下是安全的。
Common mistake & quick fix容易错在哪，怎么补救
Potatoes not tender? Roast them alone 10 more minutes.土豆不软就单独再烤10分钟。
Know your ingredients认识食材
Ingredients explained食材讲解
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Rosemary迷迭香Woody, piney; holds up to long roasting. Strip leaves and chop fine.木质松香，耐久烤。撸下叶子剁细。
Dijon mustard第戎芥末Sharp French mustard that also emulsifies dressings. Keeps in the fridge for months.辛辣的法式芥末，也能让沙拉汁乳化。冷藏可放数月。
- Olive oil橄榄油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Potato土豆Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Black pepper黑胡椒
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Rimmed sheet pan, foil, food thermometer, carving knife带边烤盘、锡纸、食品温度计、切肉刀
Make it a balanced meal营养搭配建议
For serving ideas, see the suggested recipes below. These are separate dishes with additional ingredients and preparation time.烤盘已有猪肉和土豆，可另配一份绿叶菜。搭配菜需另备食材，用量和时间另计。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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