Garlic Roasted Pork Loin

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            FOOD FUNNY
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Here's something to think about from Mary Adair in Nashville, TN:

The new supermarket near my house has an automatic water
mister to keep the produce fresh. Just before it goes on, you
hear the sound of distant thunder and the smell of fresh rain.
When you approach the milk cases, you hear cows mooing and
witness the scent of fresh hay. When you approach the egg case,
you hear hens cluck and cackle and the air is filled with the
pleasing aroma of bacon and eggs frying. The veggie department
features the smell of fresh buttered corn. I don't buy toilet paper
there any more.

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            TODAY'S RECIPE
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The garlic and herb rub on this roast is also excellent on poultry,
beef, seafood, and lamb.

Garlic Roasted Pork Loin

6 cloves garlic
1 Tbs (15 ml) fresh sage or 1 tsp (5 cm) dried
1 Tbs (15 ml) fresh rosemary or 1 tsp (5 cm) dried
1 Tbs (15 ml) salt
1 Tbs (15 ml) freshly ground pepper
1 Tbs (15 ml) olive oil
A boneless center-cut loin of pork, about 3 lbs (1.35 Kg)

Combine the garlic, herbs, salt, pepper, and olive oil and puree
in an electric food processor or using a mortar and pestle. Rub
all over the pork and marinate for 2 hours at room temperature
or overnight in the refrigerator. If refrigerated, allow the roast to
come to room temperature before cooking. Place on a wire rack
in a roasting pan and bake in a preheated 450F (230C) oven for
15 minutes. Reduce the heat to 300F (150C) and cook to an
internal temperature of 145F (63C), about 1 1/2 hours. Cover
loosely with aluminum foil and allow to rest for 15 minutes before
slicing. Serves 6 to 8.
Received on Wed Nov 29 07:37:45 2006