| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork loin roast |
| 2 |
tb |
Fresh rosemary |
| 4 |
|
Cloves garlic |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 2 |
tb |
Butter |
| 1 |
|
Small onion, chopped |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8
to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert
small amounts of garlic mixture in cuts. Sprinkle with salt and pepper.
Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place
pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center
of thickest part of pork and does not rest in fat. Roast, uncovered, at
350F for 1 3/4 to 2 hours or until thermometer registers 170F. Let stand 15
minutes before slicing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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