nd pepper.
Place the pork roast (it can be tied or
ith aluminum foil.
Season pork loin with salt and pepper. Wrap
own the length of the pork loin roast.
From the inside of
live oil.
3. Place pork loin into oven, turning and basting
- For this recipe I used a 6-qt
is recipe is 2 tablespoons.
Make the pork: butterfly the pork loin-
aucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve
lits all over in the roast, then stuff the garlic clove
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.
Butterfly the pork loin so that it can be
unsalted butter.
If pork loin has been tied, discard
ixture is ready, wash your pork loin, then sprinkle it with Montreal
nd black pepper.
Place pork on a baking rack with
Rub the pork loin with the dry rub. Be
ver medium heat.
Rub pork loin with olive oil and summer
lack pepper.
Cut the pork loin almost in half lengthwise, cutting
en to 375\u00b0F Pat pork loin dry with paper towels
ver the outside of the pork rib roast.
Toss the onions
et aside.
Butterfly 1 pork loin by making a horizontal cut
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.