egrees F.
Place the pork loin on a rack in a
nd lemon peel.
Sprinkle pork all over with 2 teaspoons
n shallow pan.
Coat loin filet with honey mixture; roll
aste.
Lay out the pork loin fat side down.
Cut
he remaining ingredients, except the pork.
Stir well, then coat
and pepper.
Rub the pork loin roast with 1 teaspoon thyme
live oil.
3. Place pork loin into oven, turning and basting
oil.
Spray the entire pork loin with cooking spray.
Roll
Preheat the oven to 350\u00b0F. Trim off the excess fat from the pork loin and spread evenly with mustard.
Mix the bread crumbs, parsley, chives, rosemary, 3 Tbs. olive oil, salt and pepper; press evenly onto the meat.
Place on rack in roasting pan.
Mix carrots and onion; toss with remaining 1 Tbs. oil. Add to pan with meat.
Bake 1 1/2 - 2 hours or until meat thermometer registers 160\u00b0F.
Let stand 10-15 minute before slicing. Serve with carrots and onions.
he mixture over the pork, then place the pork in a large
he herb salt mixture together in a bowl.
Unroll the pork
ver high heat. Season the pork loin all over generously with salt
To marinate the pork:
Blend cilantro, brown sugar,
arlic; set aside.
Butterfly pork loin and brush with oil.
nd herb cheese and spread on the inside of the pork loin along
arge sealable plastic bag; add pork loin, squeeze air from the bag
This recipe begins with a light dry
- For this recipe I used a 6-qt
ix together well the ground pork, Italian sausage, bread crumbs, milk
ixture is ready, wash your pork loin, then sprinkle it with Montreal