"The belly rules the mind."--Spanish Proverb

Pork Loin Roast Recipe

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

Contributor:  
Contributor:  
Jun Ofiana & Wife

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:


PORK LOIN (IN ANY WEIGHT/LBS)
SALT
GROUND PEPPER
ROSEMARY LEAVES
OLIVE OIL (EXTRA VIRGIN)

Directions:
Directions:
PROCEDURE:

• RINSE PORK LOIN MEAT AND PAT THE PORK WITH PAPER TOWELS UNTIL IT’S COMPLETELY DRY.
• SCORE THE PORK HALF AN INCH ON THE TOP AND Ό ON THE BOTTOM.
• SEASON THE PORK (TOP AND BOTTOM) WITH SALT AND PEPPER.
• SPRINKLE THE ROSEMARY LEAVES (IN MINIMAL AMOUNT) AROUND THE PORK.
• PRE HEAT OVEN IN 350 DEGREES AND COOKING TIME WILL BE 30 MINUTES PER POUND (LB).
• BAKE ACCORDING TO COOKING MINUTES PER WEIGHT OF PORK LOIN (LBS.).
• CHECK THE PORK EVERY 30 MINUTES.
• 15 MINUTES BEFORE THE TIME EXPIRE, TAKE THE PORK OUT OF THE OVEN AND SLICE THEM AND PUT
IT BACK IN THE OVEN TO MAKE IT WELL DONE.


Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min

 

 

 

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