1 cup low-sodium soy sauce
2 tbsp lemon juice
2 garlic cloves, minced
2 tsp dried tarragon
2 tsp dried basil
1 tsp dried chives
1 tsp ground sage
1 tsp black pepper
1 (3 1/2 to 4 lbs)boneless pork loin roast
In a large oven roasting bag, combine the soy sauce, lemon juice, cloves, tarragon, basil, chives, sage, and pepper. Add the roast, seal the bag and turn to coat the roast. Place the bag in a shallow roasting pan; refrigerate overnight. Turn the bag several times.
When ready to cook, remove pan from refrigerator and place in a preheated 325 degree oven. bake for 2 to 2 1/2 hours or until a meat thermometer reads 160 degrees. Let stand 10 to 15 minutes before slicing.
Yield: 6 to 8 servings.
2 garlic cloves, minced
2 tsp dried tarragon
2 tsp dried basil
1 tsp dried chives
1 tsp ground sage
1 tsp black pepper
1 (3 1/2 to 4 lbs)boneless pork loin roast
In a large oven roasting bag, combine the soy sauce, lemon juice, cloves, tarragon, basil, chives, sage, and pepper. Add the roast, seal the bag and turn to coat the roast. Place the bag in a shallow roasting pan; refrigerate overnight. Turn the bag several times.
When ready to cook, remove pan from refrigerator and place in a preheated 325 degree oven. bake for 2 to 2 1/2 hours or until a meat thermometer reads 160 degrees. Let stand 10 to 15 minutes before slicing.
Yield: 6 to 8 servings.
Note: File Photo
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