"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Loin-Roasted Recipe

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This recipe for Pork Loin-Roasted, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Ising
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).

Crush garlic with rosemary, salt and pepper, making a paste.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture and olive oil.

Place pork loin into oven, turning and basting with pan liquids.
Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter.
Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
Serve with pan juices.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
allrecipes.com
4 1/2 stars, 415 rvws

 

 

 

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