"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

Rosted Garlic Pork Loin Recipe

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

Contributor:  
Contributor:  
Erin Miller

Category:
Category:

Ingredients:  
Ingredients:  
2 whole garlic bulbs
2 tsp olive oil
tsp basil
tsp dried oregano
2 Tbsp lemon juice
1 boneless pork loin roast (4-5 lb)
6 medium red potatoes, quartered
3 cups baby carrots
1 large onion, thinly sliced
1 cups water
salt and pepper

Directions:
Directions:
Remove papery skin from garlic, but do not peel or separate cloves. Cut top off garlic, leave root end intact. Brush with oil; sprinkle with basil and oregano. Wrap each bulb in foil. Bake 425 for 30 minutes or until softened; cool 10-15 minutes. Squeeze softened garlic into small bowl. Add lemon juice and rub over roast. Place in shallow roasting pan. Add vegetables and water; sprinkle with salt and pepper. Cover and bake at 350 for 1 hours. Uncover; bake 1 hours longer or until roast reaches 160, basting often. Cover; let stand 10 minutes before slicing.

 

 

 

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