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Roast pork loin
A tender, savory roast |
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2 lb pork loin
2 medium yellow onions, diced
1 1/2 tsp ground sage
1 tsp salt
2 tbsp margerine
1 tsp pepper
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Preheat oven to 375 degrees
Mix margerine, onion, salt, pepper, and sage. Spread the mixture over the pork loin, covering as evenly as possible. Using a knife to spread it is less messy, but I found that my fingers are a lot easier.
Wrap the loin completely in two layers of foil, so that the meat is as sealed as possible. This will help seal in the moisture and flavor.
Bake at 375 for 30-45 minutes. Since it's important to cook pork thoroughly, better to cook a little longer if you're not sure it's done. Since the juices are sealed in the package, a little overcooking won't dry the meat out. You can set the foil package directly on the oven rack, but place a pan on the rack beneath it to catch any leaking juice.
When cooked, slice thickly and serve with Sarah's Smelly Chutney. It's a suprisingly good combination.
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Preparation Time: about 50 minutes |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Sarah Taylor
Alaska
United States |
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| This recipe has been viewed 46860 times. |
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