| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
** posted t, Tried |
6 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh parsley; chopped |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Water |
| 2 |
ts |
Dried thyme |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Sugar |
| 1 |
ts |
Vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground red pepper |
| 1 |
|
Boneless pork top loin roast; (2 pounds), trimmed of all visible fat |
INSTRUCTIONS
1. In a small bowl, stir together the garlic, parsley, mustard, water,
thyme, basil, sugar, vinegar, salt and pepper.
2. Place the pork in a pie plate. Spread evenly with the garlic mixture.
Cover and refrigerate for 12- 24 hrs.
3. Preheat the oven to 325 degrees. Coat a roasting rack with nonstick
spray and place the rack in a roasting pan. Place the roast on the rack.
Roast for 1 hour, or until the meat thermometer inserted in the center
egisters 160 degrees.
4. Transfer the pork to a cutting board; cover with foil and let stand for
15 minutes before slicing.
>From the Recipe Files of RecipeLu
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 22,
1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”