3-5 lb pork loin roasted with garlic slivers stuffed into slits of roast, seasoned with salt pepper and basil, a cup of vermouth or dry white wine.
Trim excess fat from loin, place in roasting pan. Cut staggered slits in top of roast, about inch apart ( one slit, then two, then one etc).
Season with salt, pepper and basil.
Pour Vermouth around roast (NOT over).
Cover with foil and cook till internal temp is approximately 170 degrees.
Cool. Slice thin
Reserve fluid (skim off excess fat)
Serve room temp or just warmed in fluid
With small Italian rolls, roast red peppers, sliced mozzarella and mayo for the best sandwich ever.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 32 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 0g | 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. |
Calories per serving: 32
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