Roasted Pork Loin
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
12-15 ServingsPrep: 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.