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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
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