Pork Loin Directions-------------.
Set oven to
00b0F.
Trim fat from pork.
Combine rosemary, garlic, salt
o 225 degrees.
Cut pork loin in half.
Lay out
harp knife slice small slits all over in the roast, then
o 3/4 inches apart all over pork loin and push garlic into
Wash the pork loin under cold water and pat
gh heat. Rub the pork loin well on all sides with the olive
b>pork loin, then sprinkle it with Montreal Chicken Seasoning, rubbing it on all
Rub the pork with with all the dry ingredients. Refrigerate for
In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve
Marinade:
Put all marinade ingredients into a food
Pat pork loin dry and season on all sides with salt and pepper.<
Add pork loin in batches to sear on all sides. Remove pork and set
Season pork Lion with Montreal Steak Seasoning and sugar let sit for a few hours.
Preheat Oven to 325.
Mix together all glaze ingredients.
Roast 30 to 40 minutes per pound about an hour and 1/2 for 2 to 2 1/2 lbs roast.
Place seasoned pork loin in a roasting pan on a rack insert meat thermometer into the center of the roast. Cook the roast till the thermometer reads 160 degrees. During the the last 45 minuets brush the brown sugar gaze on the pork several times.
owl. Rub garlic mixture all over pork.
Place pork, fat side down
ut small slits in the loin about 3/4-inch deep
live oil.
3. Place pork loin into oven, turning and basting
rosemary and cumin. Place the pork loin in the bag and allow
unsalted butter.
If pork loin has been tied, discard
own the length of the pork loin roast.
From the inside