Lemon-pepper pork loin - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Grated lemon rind |
| 1 | Clove garlic, crushed | |
| ½ | teaspoon | Coarse (kosher) salt |
| ¼ | teaspoon | Ground black pepper |
| 1 | 1 1/2 lb boneless pork loin | |
| Fresh rosemary sprig | ||
| Bruschetta (recipe follows) | ||
Directions
1. Heat oven to 400'F. In small bowl, combine lemon rind, garlic, salt. and pepper. Rub mixture over surface of pork.
2. Place pork in uncovered roasting pan; top with rosemary sprig.
Roast 30 minutes. Turn roast over and baste with pan drippings; roast 30 minutes longer or until pork is done (170'F on meat thermometer).
3. Let pork stand 15 minutes on cutting board. Cut pork into very thin slices; serve warm or at room temperature.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary