Roasted Pork Loin
Generally, I don't like a lot of pork and I had never made any until last night. This recipe was so good, I think I may have changed my mind about pork!
Using the suggestions of others, I made the paste, applied it to the loin, and let it marinate in the fridge for a couple of hours. When I baked the loin, I added the wine to the pan only because it was really lean and I thought it needed a little liquid.
The finished product was moist, very flavorful, and delicious. My husband loved it! Last night, I thought there might be a little too much rosemary for me but I had some for lunch today and didn't notice the extra at all. Next time I might brown it first before putting it in to roast only because I like the look better. The taste was fabulous with out the browning.
This is a wonderful recipe, very easy, and I felt great about serving it.
6 users found this review helpful
Mar. 24, 2008