Saturday, March 27, 2010

Honey-Pepper Pork Loin

This is a great fancy treat.  Serve it with harvest stuffing in the fall or asparagus and tomatoes in the summer!


    2-3 pound boneless pork loin roast 1/4 c honey 2 T mustard (I like spicy mustard but dijon or regular work great too!) 2T(more or less to taste) crushed black pepper corns  (use MUCH LESS if you don't love pepper) dash of salt 1/2 t thyme 1 T parsley **sometimes I thinly slice garlic and then slip the slivers into tiny holes cut on the top of the roast--only do this if you are a garlic lover!**

Preheat oven to 325

1. Lightly grease a roasting pan and put roast in it.
2. In small dish combine honey and all other ingredients. Mix well.
3. Brush roast with about half of the mixture.
4. Bake for 1 hour
5. Brush on remaining mixture
6. Bake another 30-45 minutes until meat is 160.

Number of Servings: 8

If freezing, make marinade and spread half over loin.  Freeze in freezer bag.  Put rest of marinade in small ziploc and freeze with loin.  Thaw and bake as directed.  Brush with remaining marinade as directed.

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