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Name: Roast Pork (Mf)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Unsalted butter; 2 tb olive oil; Salt; cloves Garlic slivered; 1 sm Onion finely chopped; 1/2 c Dry white wine; 4 lb Boneless pork loin from butt; 1 Carrot finely chopped

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INGREDIENTS

2 tb Unsalted butter
2 tb olive oil
Salt
cloves Garlic ; slivered
1 sm Onion ; finely chopped
1/2 c Dry white wine
4 lb Boneless pork loin from butt
1 Carrot ; finely chopped

INSTRUCTIONS

With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees. In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine .) When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender. Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Main Dishes, Pork-Ham, Oven Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:25:49 -0500

NOTES

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Roast Pork (Mf)

2 tb Unsalted butter
2 tb olive oil
 Salt
 cloves Garlic slivered
1 sm Onion finely chopped
1/2 c Dry white wine
4 lb Boneless pork loin from butt
1 Carrot finely chopped

With a sharp paring knife pierce the roast at random intervals and insert  some garlic in each slit. Preheat oven to 350 degrees.    In a casserole or deep roasting pan melt butter in oil. Brown pork loin on  all sides and remove. In same casserole, in remaining fat, add the carrot  and onion, cover and cook until soft, about 5 minutes. (If they begin to  stick, add some white wine .)    When soft, bury pork in vegetables, add remaining white wine, season with  salt and pepper and bake for 1 and 1/2 to 2 hours or until tender.    Remove, let rest for 10 minutes before carving. Slice half for one dinner  and place remaining portion in refrigerator.    Yield: 8 servings    Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved  NOTES :  Main Dishes, Pork-Ham, Oven    Posted to MC-Recipe Digest V1 #322    Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619    From: Gail Shermeyer <4paws@netrax.net>    Date: Fri, 29 Nov 1996 21:25:49 -0500

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 8

Calories: 687
Calories from Fat: 423 (62%)

Amt Per Serving		% DV

	Total Fat 47g	63 %
	Saturated Fat 20.3g	101 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 4.1g
Cholesterol 245.2mg		75 %
Sodium 136.1mg		5 %
Potassium 814.4mg		21 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.7g
Protein 60.1g		86 %
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.

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Calories per serving: 687

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