f water. We think the loin is perfectly yummy.
Serve
andwiches).
Cut the pork loin crosswise into 1/3-inch
This recipe begins with a light dry
- For this recipe I used a 6-qt
ff excess fat.
Coat loin in a heavy layer of
ilver skin from the pork loin, then cut it into 8
o your mealtime, put lamb loin chops + 1/3 cup Worcestershire
rub spices all over pork loin to coat evenly.
Place
Have backbone removed from loin.
Place fat side up in an open roasting pan.
Insert meat thermometer so bulb reaches thickest part, being sure it does not rest in fat or on bone.
Do not add water.
Do not cover.
Roast in a 350\u00b0 oven for 2 1/2 hours.
Mix together sauce ingredients.
Pour over roast.
Continue roasting about 1 hour or until roast thermometer registers 185\u00b0, basting with sauce every 20 minutes.
(Sauce is excellent; we usually make a double recipe.)
he sugar.
Place the loin in a large re-sealable
f the colconnan (see Colconnan recipe #123663). Glaze with the Guinness
Inject marinade from one end to the other.
Sprinkle half the oregano, salt and pepper on one side, then rub it in and turn over and repeat.
Cook on low covered for 6 hours. No peeking.
I used a slow cooker.
This recipe is for pork loin. Not blade, shoulder or picnic.
b>recipe is 2 tablespoons.
Make the pork: butterfly the pork loin
r>
1. Place the loin fat side down on a
Wash the pork loin under cold water and pat
s ready, wash your pork loin, then sprinkle it with Montreal
il.
3. Place pork loin into oven, turning and basting
You will need 1 (12-inch) cast-iron skillet.
This recipe is good with any type of meat (beef, pork, chicken, etc.).
Slice pork loin into strips and stir-fry with onion in vegetable oil.
Stir in corn and toss with 2 teaspoons of taco seasoning.
Roll up portions in four warm tortillas.
Serve with salsa, rice and red beans.
Serves 4. Preparation and cooking time about 15 minutes.
ollowing items to complete this recipe. Frying pan, Tongs, and a