Difference between revisions of "Roast Pork"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 12: | Line 12: | ||
* dlaku sa evine kose | * dlaku sa evine kose | ||
| − | == | + | == Procedures == |
# Preheat the oven to 350°F. | # Preheat the oven to 350°F. | ||
# Put the roast, fat side up, on a rack in a shallow open pan. | # Put the roast, fat side up, on a rack in a shallow open pan. | ||
Latest revision as of 18:48, 26 June 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
Procedures
- 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.
