rosemary and cumin. Place the pork loin in the bag and allow
ixture is ready, wash your pork loin, then sprinkle it with Montreal
live oil.
3. Place pork loin into oven, turning and basting
Rub the pork loin with the dry rub. Be
r>
1. Place the loin fat side down on a
reshly ground black pepper. Add pork loin in batches to sear on
Preheat the oven to 350\u00b0F.
Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160\u00b0F.
Remove it from the oven and let the meat rest about 15 minutes before slicing.
ver medium-high heat. Cook pork loin in the hot skillet until
ots to cook beef and pork roasts for more than 40
Roast pork loin on rack in shallow baking pan, uncovered at 325 for 2 to 2 and 1/2 hours.
In a saucepan, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently.
Reduce heat, simmer 2 minutes and add toasted almonds.
Keep sauce warm.
Spoon hot sauce over cooked meat.
Return to the oven about 30 minutes or until meat thermometer measures 170\u00b0F.
Baste meat with sauce several times during the 30 minutes.
Serve remaining sauce with meat.
he center of the pork loin approx 1-1/2
he oil is hot, add pork strips and cook 3-4
own the length of the pork loin roast.
From the inside
dium high heat. Rub the pork loin well on all sides with
ver the outside of the pork rib roast.
Toss the
25 degrees F.
Place pork loin on a rack in a
Wash the pork loin under cold water and pat
utcher knife, carefully butterfly the pork loin (DO NOT cut all the
ver medium heat.
Rub pork loin with olive oil and summer
Set aside.
Place the pork loin fat side down on a