2lb pork loin
8 cloves of garlic
1 tablespoon of rosemary
1/4 cup of olive oil
1 bag of baby carrots
1 large onion wedged
1-2lbs of small red potatoes
1/2 cup of white wine or 1/2 chicken stock if you don't have wine
Add 1/2 of garlic, 1/2 of rosemary and 1/2 of olive oil.
Puree these ingredents
Add the ingredients to the pork loin that is in a zip lock bag and put in the refrigerator to marinate for 4 or more hours.
Preheat over to 350. Prepare the veggie, I didn't have baby carrots so I used the carrots I had and made carrot fries. I also used the small red potatoes and quartered them. And I wedged the onion into 1/4 inch pieces.
Add the loin to a pan and surround with veggies.
Puree the rest of the garlic, rosemary and olive oil and it should make about 1/2 cup and then add 1/2 cup of white wine to that.
Now pour over the veggies and sprinkle with salt and pepper
45 minutes into cooking pull out to turn pork over and rotate veggie.
Cook for additional 45 minutes. When finished cooking the meat thermometer should read 150-155 then cover with foil for 10 minutes to finish cooking and to make the meat juicer. Now slice and enjoy!
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