| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Chopped fresh parsley |
| 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
http://www.fsfinn.com/recipes/198/11398.html
In a small bowl, stir together the garlic, parsley, mustard, water, thyme,
basil, sugar, vinegar, salt and pepper. Place the pork in a pie plate.
Spread evenly with the garlic mixture. Cover and refrigerate for 12 to 24
hours. 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
registers 160 degrees. Transfer the pork to a cutting board; cover with
foil and let stand for 15 minutes before slicing.
Makes 6 servings.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998
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