| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Meats | 1 | Servings |
INGREDIENTS
| 4 | lb | Boneless pork loin, 4 to 5 |
| 1 | T | Oregano or blended Italian |
| seasoning | ||
| 1/2 | t | Fennel seed |
| 1 | t | Cracked black pepper |
| 1 | t | Crushed red pepper |
| 4 | Cloves peeled garlic, 4 to | |
| 2 | T | Olive oil |
| Bay leaf | ||
| 1 | t | Salt |
| Garlic salt | ||
| 7 | Potatoes, 7 to 9 |
INSTRUCTIONS
5 In blender, food processor or bowl, mash garlic cloves and mix with oregano, fennel, black pepper, red pepper and salt until it makes a paste like consistency. Untie pork loin, open and butterfly if necessary. Spread spice mixture around the inside. Roll and re-tie the roast. Drizzle olive oil over roast, brush or smooth with fingers all over until coated. Crack additional black pepper generously around outside of roast. Place bay leaf on top. Wrap roast tightly in foil. Place roast in large roasting pan and bake at 350 degrees for 1 hour. Peel and quarter potatoes. After 1 hour of cooking, with roast still in pan, carefully remove foil leaving roast and juices in pan. Place potatoes around roast and mix with juices. Sprinkle potatoes with garlic salt, additional oregano, black pepper and drizzle with additional olive oil until coated. Return roasting pan to oven for about 1 1/2 to 2 hours. Baste roast and stir potatoes frequently. Let roast stand about 10 minutes before carving. Carve in thin slices and arrange on platter with potatoes. Serve with applesauce and favorite family vegetable. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3714
Calories From Fat: 814
Total Fat: 90.6g
Cholesterol: 1197.5mg
Sodium: 3307.6mg
Potassium: 13371.9mg
Carbohydrates: 265.2g
Fiber: 33.6g
Sugar: 11.9g
Protein: 437.7g