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 | PORK ROAST |  | |
| This was 1st served to us on Easter Sunday, 2003 by Ann Ferrarello | |
| Ingredients: |
5 lb loin of pork, boneless and tied
EVOO
2 Tablespoon salt
2 Tablespoon Rosemary
1.5 Teaspoon Oregano
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1.5 Teaspoon Sage
1.5 Teaspoon Thyme
1/4 Teaspoon Pepper
1.5 Teaspoon Garlic, minced
1.5 Teaspoon Adobo Seasoning | |
| Procedures: |
Combine the EVOO and all the seasonings to form a paste.
Score the roast so the seasonings will go into the surface.
Coat the roast with the paste.
Refrigerate, covered, for about 2 hours, removing 1 hour before roasting.
Preheat the oven to 400o. Roast for 15 minutes to sear.
Reduce the temperature to 325o and continue roasting to an internal temperature of 160o.
Stand for 10 minutes before slicing, thinly. | |
| Notes: |
2016-09-10: We used a pork tenderloin single for the three of us. I used too much seasoning and the exterior was too salty.
2015-02-28: Served with sweet potatoes and broccoli puff this was too salty and the amount of salt need to be reduced.
2013-01-04: This got started late and the paste was not on it as long as suggested for 3.73 lbs. It was excellent and produced 5 Ziploc bags of lunches.
2012-03-30: We served this with Roasted Veggies.
2011-12-16: We served this with Roasted Veggies and it was very good.
2009-12-12: a 3.3 lb. roast took 2:00 and was excellent, again.
2009-06-27: a 2.7 lb. roast took 1:45 and was excellent.
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10/01/2016
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