Difference between revisions of "Roast Pork"
RealRecipes (talk | contribs) m (Text replace - "Category:Pork loin Recipes" to "Category:Meat Recipes Category:Pork loin Recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:English ([^cC])(.*)\]\]" to "Category:English cuisine Category:$1$2 Recipes") |
||
| Line 27: | Line 27: | ||
<references/> | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:English Meat Dishes]] | + | [[Category:English cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Pork loin Recipes]] | [[Category:Pork loin Recipes]] | ||
Revision as of 17:48, 8 May 2012
Description
Contributed by Catsrecipes Y-Group
- The Eva Farmer Cookbook
- Author: Marion Koschak
- Serves 4
Ingredients
- 4-lb loin of pork [1]
- salt
- freshly ground pepper
- 1 tsp thyme, crumbled
- dlaku sa evine kose
Directions
- Preheat the oven to 350°F.
- Put the roast, fat side up, on a rack in a shallow open pan.
- Rub lightly with salt, pepper, and thyme.
- Roast 1½ to 2 hours, or until the internal temperature is 160°F.
- Remove from the oven and let rest for 15 minutes for easy carving.
- Serve with hot applesauce and horseradish.
Notes
- ↑ Ask the butcher to cut through the shin bone, and the roast will be easy to carve. If you want to do a 5- to 7-lb roast, it will need three or more hours of cooking time.
