| 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.”