Herbed Pork Roast Recipe
This herbed pork roast is a lovely and flavorful pork roast, cooked in the oven. Herbed with thyme andmarjoram, the herbed pork roast is cooked with white wine and has a hint of garlic to it.
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Marjoram leaves | 1 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Boneless pork loin roast | 1 , rolled | |
| Dry white wine | 3/4 Cup (16 tbs) |
Directions
Combine first 7 ingredients.
Score roast; rub on seasonings.
Wrap roast in aluminum foil; refrigerate 8 hours.
Remove roast from foil.
Place roast, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer, making sure it does not touch fat.
Bake, uncovered, at 325° for 2 to 2 1/2 hours or until thermometer registers 160° (30 to 35 minutes per pound), basting frequently with wine.
Let stand 10 to 15 minutes before slicing.
Score roast; rub on seasonings.
Wrap roast in aluminum foil; refrigerate 8 hours.
Remove roast from foil.
Place roast, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer, making sure it does not touch fat.
Bake, uncovered, at 325° for 2 to 2 1/2 hours or until thermometer registers 160° (30 to 35 minutes per pound), basting frequently with wine.
Let stand 10 to 15 minutes before slicing.
Chef
