min. Place the pork loin in the bag and
nd pepper.
Place the pork roast (it can be tied or
ith aluminum foil.
Season pork loin with salt and pepper. Wrap
Butterfly the pork loin so that it can be
b>pork loin lengthwise in a spiral fashion to \"unroll\" the loin until you end
unsalted butter.
If pork loin has been tied, discard
own the length of the pork loin roast.
From the inside of
live oil.
3. Place pork loin into oven, turning and basting
he fat layer of the pork loin.
Place meat in bag
r>To butterfly the roast, turn the roast fat side down. Make
Rub the pork loin with salt, pepper, and caraway
oon; reserve oil.
Turn pork loin fat-side down. Slit lengthwise
ock pot which raises the roast up and keeps it
aucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve
t the pork loin. To roll cut, place the trimmed roast on a
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.
ixture is ready, wash your pork loin, then sprinkle it with Montreal
nroll belly flap from pork loin to open the loin up -- spread half
nd black pepper.
Place pork on a baking rack with
Rub the pork loin with the dry rub. Be