own the length of the pork loin roast.
From the inside of
r>To butterfly the roast, turn the roast fat side down. Make
/2-inch slits in pork roast using a sharp knife. Slice
00b0F.
Trim fat from pork.
Combine rosemary, garlic, salt
slits in fat on pork roast with tip of sharp knife
Pierce pork loin in several places with long
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
epper the roast. Rub garlic powder on the roast. Place roast in the
owl.
Dry outside of pork roast with paper towels, then rub
lits in top of the loin roast and insert garlic strips into
and pepper.
Rub the pork loin roast with 1 teaspoon thyme, 1
Rub pork loin with the soup mix.
Wrap in heavy aluminum foil with two cups of water and seal tight.
Place in roasting pan and cook in 325\u00b0 oven for 20 to 25 minutes per pound.
aking pan with foil. Place pork loin in pan, fat side up
live oil.
3. Place pork loin into oven, turning and basting
aucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve
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
lack pepper.
Cut the pork loin almost in half lengthwise, cutting
en to 375\u00b0F Pat pork loin dry with paper towels