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Pork Roast w. Dry Rub Recipe

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This recipe for Pork Roast w. Dry Rub, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Ziebol
Added: Wednesday, December 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 to 4 lb. boneless pork loin roast
4 lg. garlic cloves, cut into slivers
1 T. dried rosemary
2 tsp. rubbed sage
1 tsp. salt
1 tsp. freshly ground pepper

Directions:
Directions:
Preheat oven to 350. Place roast on a cutting board, fat side up. Make small slits in fat with a paring knife. Insert garlic slivers into slits. In a small bowl, combine rosemary, sage, salt and pepper; pat onto roast. Place meat in a large roasting pan. Roast in preheated oven to an internal temperature of 165 or until juices run clear when pierced, about 1 1/4 hours.

Personal Notes:
Personal Notes:
This works great on the grill. The sliced meat makes great sandwiches the next day, too.

 

 

 

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