Saute the apples and leeks into in the
Place pork loin and all ingredients in crock pot.
Cover and cook on low for 8-10 hours.
Remove pork from crockpot and rest for about 20 minutes Slice and serve with the sauerkraut and apples.
n the inside of the pork loin along with a little salt and
eat. Season the pork loin all over generously with salt and pepper.
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.
ngredients; rub spices all over pork loin to coat evenly.
Place
grees.
Pierce top of pork loin with sharp knife about every one
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.
osemary and combine with bacon and garlic.
Cut pork loin lengthwise almost
o 400 degrees.
For pork loin: Season the entire loin with olive oil and
he pork loin with salt, pepper, and caraway seeds and let it stand for
50.
Rub pork loin with seasoning salt.
bake for 1 hour, then
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.
Tie the pork loin with kitchen string; string it once
Preheat oven to 350\u00b0F.
In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
Coat pork loin with the mixture.
Place pork in a roasting pan and pour any extra syrup on top.
Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.)
Remove from oven and tent with foil. Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly. Carve and enjoy.
Stir together hot sauce and Worcestershire sauce; set aside. Combine garlic salt and pepper.
Place pork in a lightly greased roasting pan.
Brush all sides of pork loin with sauce mixture; sprinkle with garlic salt mixture.
Bake at 325\u00b0 for 2 hours or until a meat thermometer inserted in thickest portion registers 160\u00b0, shielding with aluminum foil the last 30 minutes.
Let stand, uncovered, 15 minutes.
Serve with Jezebel sauce.
Makes 6 to 8 servings.
Preheat the oven to 350\u00b0F 2. Rub the pork loin with rosemary, lavender, 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 occassionally 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.
Preheat oven to 325 degrees. Season pork loin with salt and pepper and place on a rack in a shallow roasting pan.
Roast in center of oven for 2 to 2 1/2 hours (about 25 to 30 minutes per pound), or until meat thermometer inserted in center of loin registers 165 degrees.
ver medium heat.
Rub pork loin with olive oil and summer savory
ider to a boil. Cook for 5 mins, or until reduced