On Sun, 10 Jul 2011 17:36:07 -0700 (PDT), kop <[email protected]>
> ***Chemo posted over at Alt.Cooking-Chat...
> > 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`...
> Just for you, numbnuts.
> 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
> 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.
> ***Normal, a "Vanilla Recipe" from Chemo and only 1/3 of the request
> posted...Figures!, where's the Brussel Sprout/Bacon Salad and the
> Sweet Potato w/garlic puree` that was requested...?...160 degrees,
Dang! That recipe looked perfectly good to me, simple and delicious.
My only criticism would be about the amount of olive oil, but maybe
that's how much you need to coat a 2 lb roast. As far as the internal
temperature, you can always pull the meat out sooner if you think 160°
is too well done. I have a couple of 1 inch+ pork chops in the
refrigerator, so I may adapt the recipe for them. Thanks, Chemo!
Regarding your 1/3 complaint: Your "request" didn't sound like you
wanted or needed recipes for the other two items. Are you incapable
No matter what, it sounds like a wonderful Fall/Winter meal and you
made me hungry.
Today's mighty oak is just yesterday's nut that held its ground.