Marinated pork loin roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Fresh parsley; chopped |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Water |
| 2 | teaspoons | Dried thyme |
| 2 | teaspoons | Dried basil |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Vinegar |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 1 | Boneless pork top loin roast; (2 pounds), trimmed of all visible fat | |
Directions
1. In a small bowl, stir together the garlic, parsley, mustard, water, thyme, basil, sugar, vinegar, salt and pepper.
2. Place the pork in a pie plate. Spread evenly with the garlic mixture.
Cover and refrigerate for 12- 24 hrs.
3. Preheat the oven to 325 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the roast on the rack.
Roast for 1 hour, or until the meat thermometer inserted in the center egisters 160 degrees.
4. Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing.
>From the Recipe Files of RecipeLu Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 22, 1998