| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Meats |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless pork loin; (4 to 5) |
| 1 |
tb |
Oregano or blended Italian seasoning |
| 1/2 |
ts |
Fennel seed |
| 1 |
ts |
Cracked black pepper |
| 1 |
ts |
Crushed red pepper |
| 4 |
|
Cloves peeled garlic; (4 to 5) |
| 2 |
tb |
Olive oil |
|
|
Bay leaf |
| 1 |
ts |
Salt |
|
|
Garlic salt |
| 7 |
md |
Potatoes; (7 to 9) |
INSTRUCTIONS
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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