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Roasted Pork Loin Recipe

Photo by: Taste of Home

100% would make again

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This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey

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12-15 Servings
Prep: 25 min. Bake: 2 hours + standing

Ingredients

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tablespoons butter
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 boneless whole pork loin roast (4 to 5 pounds)

Directions

In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reaches 160°-170°. Let stand for 10 minutes before slicing. Yield: 12-15 servings.

Roasted Pork Loin published in Taste of Home October/November 2000, p39

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