| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Pork loin roast, boneless |
| 6 |
|
Cl Garlic, minced |
| 1 |
ts |
Soy sauce and olive oil |
| 1 |
ts |
Basil, dried |
| 1/2 |
ts |
Salt & pepper |
| 1/2 |
c |
Chicken stock and white wine |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
Calories per serving: 318 Fat grams per serving: Approx. Cook Time:
2:00 With Sharp Knife, score pork in several places. In small bowl, combine
garlic, soy sauce, olive oil, basil and salt and pepper to make a paste.
Rub all over pork. (There will only be a thin coating). Place pork on rack
in shallow roasting pan. Roast in 325 F oven about 2 hours or until meat
thermometer registers 160F. Do not overcook. Remove meat to a serving
platter, keep warm. Pour excess fat from roasting pan. Add stock and wine
to roasting pan. Bring to boil, scraping up any brown bits. Dissolve
cornstarch in 2 tbsp cold water. Add to pan. Bring to boil stirring
constantly. Stir in any juices that have accumulated under pork. Season
with salt and pepper to taste. Cut pork in thin slices; serve with gravy
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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