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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2-3 cloves garlic
2 tsp salt
1/2 tsp dried rosemary and ground allspice
6 tbsp olive oil
1 (3 – 3 1/2 lb) pork double loin boneless roast, rolled and tied
Mince garlic with salt until fine and press with the flat blade of the knife until pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice and olive oil. Mix well.
Unroll the roast. Brush all over with the marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close and place in a large bowl. Refrigerate overnight, turning occasionally.
Bake, uncovered at 325 for 1 1/2 - 2 hours or until meat thermometer registers 170. Remove from oven and let stand 10-15 minutes before carving. Serve 8-10.
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MARINATED PORK LOIN
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2-3 cloves garlic
2 tsp salt
1/2 tsp dried rosemary and ground allspice
6 tbsp olive oil
1 (3 – 3 1/2 lb) pork double loin boneless roast, rolled and tied
Mince garlic with salt until fine and press with the flat blade of the knife until pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice and olive oil. Mix well.
Unroll the roast. Brush all over with the marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close and place in a large bowl. Refrigerate overnight, turning occasionally.
Bake, uncovered at 325 for 1 1/2 - 2 hours or until meat thermometer registers 170. Remove from oven and let stand 10-15 minutes before carving. Serve 8-10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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