Preheat over to 325.
Line baking pan with heavy duty aluminum foil.
Mix together, in bowl, Honey, Soy Sauce, Red Wine Vinegar, Dry Mustard, Salt, Garlic Powder and Cracked Pepper.
Place Pork loin on aluminum foil and brush on the sauce (don't use all, as you will be basting the pork every 1/2 hour.
Cover with Foil and place in oven.
Baste with Sauce every half hour.
Remove foil last hour.
Bake 2-1/2 hours.
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.
b>pork.
Place pork, fat side down, in prepared roasting pan.
Roast pork
nd black pepper.
Place pork on a baking rack with
ver medium heat.
Rub pork loin with olive oil and summer
en to 375\u00b0F Pat pork loin dry with paper towels
n mixing bowl; evenly coat pork loin.
Coat large baking pan
Rub the pork loin with salt, pepper, and caraway
00b0F.
Trim fat from pork.
Combine rosemary, garlic, salt
Pound pork loin to even 1 inch thickness with mallet.
Add pork to
ver high heat. Season the pork loin all over generously with salt
00b0 C).
Rub the pork loin with oil. Season by sprinkling
1. Place the pork loin on a wide plate and
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.
Preheat oven to 450 degrees.
With a sharp knife, cut slits in loin between the pork flesh and the bone.
Place pork loin, skin side up, in a large roasting pan.
Add heads of garlic.
Cut the garlic cloves into pieces, and place into slits in the pork.
With hands, rub olive oil and sea salt over the skin side of the loin.
Bake for 25 minutes, or until skin is crisp and golden.
Reduce oven temperature to 350 degrees, and cook pork for an additional 35-40 minutes.
Trim fat off pork loin.
With
a sharp knife, make deep slits in meat.
Insert
garlic
and rosemary or fennel leaves. Rub outside of meat well with salt and pepper to taste.
Place in roasting pan with
wine.
Roast,
uncovered,
in
350\u00b0 oven until tender, allowing 40 minutes per pound.
Baste meat as it roasts, adding more wine if needed.
Serves 4 to 6.
ith half jelly mixture.
Roast pork loin in oven 20 minutes. Quarter
Place pork loin in large glass or plastic container.
Whisk together rest of the ingredients to make the marinade.
Pour on top of pork.
Cover and refrigerate overnight.
Marinate pork loin for 1 hour in splash of orange juice, Balsamic vinegar, oil.
Heat cast iron pan, sear all sides lightly. Bake at highest heat for 30 minutes.
Remove, check with meat thermometer for 150\u00b0.
Cover for 5 minutes.
own the length of the pork loin roast.
From the inside of