Thread: Chemo the Clown's Attempt at Roasted Pork Loin

Chemo served up this terd over at alt.cooking-chat...The OP asked for
a receipe and was greeted with this crap...Too funny!

On Jun 13, 10:31 pm, kop <kopscot...@yahoo.com> wrote:


> Hey Chemo, instead of sticking your big fat nose into the mix over at
> rec.knives how about posting something whorthwhile, like a decent
> receipe for a roasted porkloin that I'll be serving this weekend...I'd
> like to pair it with a brussel sprout and bacon salad along with
> roasted sweet potato and garlic puree`...Get to work Numb Nuts!

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Just for you, numbnuts.
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

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.

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Hey Chemo, next time someone asks you for a receipe just tell them to
serve "vanilla" ice cream instead...That receipe has been around for
50 years and quite frankly I wouldn't serve it to my dogs :-)