| Recipes with similar ingredients: | ||
Roasted Corn | ||
|
Herbed Chicken Casserole | ||
|
Lemon Herbed Salmon | ||
|
Roasted Pepper and Asparagus Strata | ||
|
Java Roast | ||
Email
Print
Herbed Pork Roast
Ingredients:
3 Tbs. vegetable oil
1 tsp. dry mustard
1 tsp. dried whole thyme
1 tsp. dried marjoram leaves
1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed
1 (4-5 lb.)rolled boneless pork loin roast
3/4 c. dry white wine
3 Tbs. vegetable oil
1 tsp. dry mustard
1 tsp. dried whole thyme
1 tsp. dried marjoram leaves
1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed
1 (4-5 lb.)rolled boneless pork loin roast
3/4 c. dry white wine
Directions:
Combine first 7 ingredients. Score roast; rub on seasonings. Wrap roast in aluminum foil; refrigerate 8 hours. Remove roast from foil. Place roast, fat side up, on rack in a shallow pan. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325 for 2 to 2 1/2 hours or until thermometer registers 160 degrees (30 to 35 minutes per lb.), basting frequently with wine. Let stand 10 to 15 minutes before slicing.
Makes 12 Servings
Combine first 7 ingredients. Score roast; rub on seasonings. Wrap roast in aluminum foil; refrigerate 8 hours. Remove roast from foil. Place roast, fat side up, on rack in a shallow pan. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325 for 2 to 2 1/2 hours or until thermometer registers 160 degrees (30 to 35 minutes per lb.), basting frequently with wine. Let stand 10 to 15 minutes before slicing.
Makes 12 Servings
This recipe has not been rated or commented on