| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Pork |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh rosemary leaves OR |
| 2 |
ts |
Dried rosemary |
| 1 |
tb |
Garlic; chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper; coarsely ground |
| 4 |
lb |
Boneless pork loin roast |
INSTRUCTIONS
Heat oven to 375~. Have a roasting pan ready. Put rosemary, garlic, salt,
and pepper on a cutting board. Mince, then mash to a paste. If roast has
not been tied, tie at 2" intervals w/kitchen twine. Rub w/herb-garlic
paste. Place in roasting pan. Roast uncovered, basting meat 2 or 3 times
w/pan juices, 1.1/4 hrs. or until meat thermometer inserted in center
registers 155~ to 160~.
Remove meat to cutting board. Cover loosely w/foil and let stand about 10
mins. Remove twine. Cut roast in 1/2" slices.
Source: Woman's Day, 10/11/94 :: MM by Sue Woodward
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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