ROAST PORK LOIN Yield: 8 Servings 1 tb Salt Freshly ground pepper - to taste 1 tb Fresh thyme leaves; -=OR=- 1 ts -Dried thyme 1 tb Finely minced garlic 3 tb Olive oil 1 ts Ground coriander 1 Pork loin, with rib bones - chine bone removed, -(about 6-to-7 lbs and - containing 11-or-12 chops) 1 md

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Preheat oven to 325*F (160*C). Combine mirepoix ingredients; set aside. Season pork with salt and pepper. Heat oil in large skillet. Brown pork on all sides on medium-high heat. Combine jam, garlic, mustard and herbs; rub all over roast. Set aside. Place mirepoix mixture in a roasting pan. Place in

Preheat oven to 375 degrees Mix margerine, onion, salt, pepper, and sage. Spread the mixture over the pork loin, covering as evenly as possible. Using a knife to spread it is less messy, but I found that my fingers are a lot easier. Wrap the loin completely in two layers of foil, so that the meat is

This is an easy recipe despite all the steps involved. If you want to make a larger roast just adjust the cooking times accordingly and add a bit more vegetables. Recommended resources:

Title: Roast pork loin Categories: Meats Yield: 8 Servings 1 tb Salt Freshly ground pepper - to taste 1 tb Fresh thyme leaves; -=OR=- 1 ts -Dried thyme 1 tb Finely minced garlic 3 tb Olive oil 1 ts Ground coriander 1 Pork loin, with rib bones - chine bone removed, -(about 6-to-7 lbs and - containing