Try this Fiery Mediterranean Roast Pork recipe, or contribute your own.

Still searching for what to cook ?

Name: Fiery Mediterranean Roast Pork
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Frsh ground black pepper; 1 (5-lb) bone-in pork loin; 2 1/2 ts Dried leaf rosemary; 2 ts Salt; 2 Heads garlic; separated into; 1/4 c Extra-Virgin Olive Oil; 1/4 c Chopped fresh rosemary -or-; 1 1/2 ts Caribe (crushed N. New

Find the most delicious recipes here

INGREDIENTS

2 tb Frsh ground black pepper
1 (5-lb) bone-in pork loin
2 1/2 ts Dried leaf rosemary
2 ts Salt
2 Heads garlic; separated into
1/4 c Extra-Virgin Olive Oil
1/4 c Chopped fresh rosemary -or-
1 1/2 ts Caribe (crushed N. New

Servings

INSTRUCTIONS

In a blender or food processor, process garlic, rosemary, salt, pepper and caribe until pureed. With motor running, slowly pour in oil; process until a paste forms. Place pork in a roasting pan, bone down, then coat with rosemary mixture. Let stand at least 2 hours at room temperature to allow flavors to penetrate. Preheat oven to 400; roast pork 15 minutes, then reduce heat to 325 and continue to roast 1-1/2 hours longer until a meat thermometer inserted in the thickest part of pork (not touching bone) registers 170. Remove from oven and let stand 20 to 30 minutes to let juices settle. To serve, cut in medium- thick slices, cutting straight into bone so each serving will have some of the crust. Makes 8 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

NOTES

Alert editor

Fiery Mediterranean Roast Pork

2 tb Frsh ground black pepper
1 (5-lb) bone-in pork loin
2 1/2 ts Dried leaf rosemary
2 ts Salt
2 Heads garlic; separated into
1/4 c Extra-Virgin Olive Oil
1/4 c Chopped fresh rosemary -or-
1 1/2 ts Caribe (crushed N. New

In a blender or food processor, process garlic, rosemary, salt, pepper and  caribe until pureed. With motor running, slowly pour in oil; process until  a paste forms. Place pork in a roasting pan, bone down, then coat with  rosemary mixture. Let stand at least 2 hours at room temperature to allow  flavors to penetrate. Preheat oven to 400; roast pork 15 minutes, then  reduce heat to 325 and continue to roast 1-1/2 hours longer until a meat  thermometer inserted in the thickest part of pork (not touching bone)  registers 170. Remove from oven and let stand 20 to 30 minutes to let  juices settle. To serve, cut in medium- thick slices, cutting straight into  bone so each serving will have some of the crust. Makes 8 servings.    From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (28g)
Recipe Makes: 8 Servings

Calories: 243
Calories from Fat: 243 (100%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 8.9g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 18.9mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 243

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe