Post by faith on Jun 29, 2007 0:06:36 GMT -5
Roast Pork Loin
I make this alot and had it tonight, I do double the spices if the loin is bigger and marinate over night usually. We dip ours in peanut sauce and mmm good!! BonAppetite!!
3 large garlic cloves, minced
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon rubbed sage
1 bay leaf, crumbled
1 teaspoon dried thyme, crumbled
3 lbs pork loin roast, rolled and tied
Combine first 6 ingredients in a small bowl.
Rub mixture evenly over the roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Preheat oven to 350 degrees.
Place rack in roasting pan and place pork on the rack.
Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.)
I make this alot and had it tonight, I do double the spices if the loin is bigger and marinate over night usually. We dip ours in peanut sauce and mmm good!! BonAppetite!!
3 large garlic cloves, minced
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon rubbed sage
1 bay leaf, crumbled
1 teaspoon dried thyme, crumbled
3 lbs pork loin roast, rolled and tied
Combine first 6 ingredients in a small bowl.
Rub mixture evenly over the roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Preheat oven to 350 degrees.
Place rack in roasting pan and place pork on the rack.
Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.)
