Roasted Pork Loin II

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. Great served with potato pancakes, applesauce and carrots.


12 servings


1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tablespoons butter or margarine
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 (4 pound) boneless pork loin roast


Preheat oven to 325°F (163°C).

In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 inch 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, for 2 to 3 hours or until a meat thermometer reaches 160°F to 170°F (71°C to 77°C). Let stand for 10 minutes before slicing.

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