n the refrigerator.
Add pork of choice(see note above
To marinate the pork:
Blend cilantro, brown sugar,
- For this recipe I used a 6-qt
Wash the pork loin under cold water and pat
live oil.
3. Place pork loin into oven, turning and basting
gh heat. Rub the pork loin well on all sides
aucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve
he fat layer of the pork loin.
Place meat in bag
ngredients; rub spices all over pork loin to coat evenly.
Place
he center of the pork loin approx 1-1/2
o 225 degrees.
Cut pork loin in half.
Lay out
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.
Pat pork loin dry and season on all
min. Place the pork loin in the bag and
f crock pot.
Rub pork loin with salt, pepper, Italian Seasoning
This recipe begins with a light dry
arlic; set aside.
Butterfly pork loin and brush with oil.
nd pepper.
Prepare the pork loin by making slits big enough
Preheat oven to 425\u00b0.
In a small bowl, combine the pineapple concentrate, mustard, soy sauce, salt and pepper.
Peel the garlic and cut each clove lengthwise into thirds.
With a sharp knife, make 18 slits randomly in pork loin.
Tuck a piece of garlic into each slit.
Place the pork loin in a small roasting pan and brush the pork loin with half of the pineapple-mustard mixture.
Pour 1/2 cup chicken stock into the bottom of the pan.
Roast the pork loin 30 minutes.