On Oct 27, 10:58 pm, Wayne Boatwright >
wrote:
> Oh pshaw, on Sat 27 Oct 2007 08:48:51p, Nexis meant to say...
>
> > I've made plenty of pork shoulder roasts in my day (barbecue, carnitas,
> > and with beef roasts for added flavor), but have never made a pork loin
> > roast. How do you like to cook yours? What do you season it with? Do you
> > add any liquid? What temperature?
>
> > I picked up one at a good price, and since beef roasts have been making
> > me sick lately, I thought I'd give it a whirl for something different.
>
> > If anyone has a good recipe, please share. I'm not much into glazed meat
> > but I'd like something I can serve with gravy.
>
> > Thanks in advance!
>
> > kimberly
>
> I like this, Kimberly. It's simple, but very flavorful, and you can make
> gravy with the pan juices.
>
> 4 large garlic cloves, pressed
> 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
> 1 1/2 teaspoons coarse salt
> 1/2 teaspoon ground black pepper
> 1 2 1/2-pound boneless pork loin roast, well trimmed
> Fresh rosemary sprigs (optional)

Good ingredients.
>
> Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix
> first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork,
> fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast
> fat side up. Roast until thermometer inserted into center of pork registers
> 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
>
> Pour any juices from roasting pan into small saucepan; set over low heat to
> keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork
> slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if
> desired.

I don't think I'd make that if fresh rosemary was not available. It's
the one herb that isn't even adequate when dried.
>
> --
> Wayne Boatwright
>
--Bryan