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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pork Loin Roast with Mashed Roasted Vegetables
      Yield: 8 Servings
      4 lb To 5 boneless rolled pork
           .. loin roast; trimmed
      3    Cloves  garlic; crushed
      3 tb Olive oil
      2 ts Chopped fresh thyme
      2 ts Fresh rosemary; crushed
    1/2 ts Salt
    1/4 ts Pepper

MMMMM------------------MASHED ROASTED VEGTABLES--------
      1 md Baking potato; peeled and
           .. quartered
      1 md Sweet potato peeled and
           .. quartered
      1    Turnip; peeled and
           .. quartered
      1    Carrot; scraped and
           .. quartered
      1    Parsnip; peeled and
           .. quartered
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Vegtable oil
  1 1/2 ts Chopped fresh thyme
    1/2 ts Fresh rosemary; crushed
           Reserved crushed garlic
           .. cloves

MMMMM------------------------GARLIC SAUCE--------------
      5    Cloves garlic
    1/4 c  Water
    1/2 ts Salt
      2 sl White bread; trimmed and
           .. torn
    1/3 c  Slivered almonds
      2 tb White vinegar
    1/2 c  Olive oil
  Place roast on a rack in a roasting pan. Rub
  garlic over roast, reserving cloves for
  vegetables. Brush roast with olive oil, sprinkle
  with herbs. Cover and refrigerate for at least 2
  hours. Sprinkle roast with salt and pepper. Bake
  at 500. for 15 minutes. Reduce heat to 325.;
  bake 1 hour longer or until 160 degrees on a meat
  Combine all ingredients in a ziplock bag; toss
  well. Place vegetables around pork roast after
  reducing heat. Bake 1 hour or until roast is done.
  Position knife blade in food processor; add half
  of the vegetables. Process until smooth, stopping
  often to scrape down sides. Remove and keep warm.
  Repeat with remaining vegetables. Makes 2 cups.
  Garlic Sauce:
  Process garlic in food processor until finely
  chopped. Add water, salt, bread and almonds;
  process until smooth. With processor running, pour
  olive oil through food chute in a slow steady
  stream until combined and chill. Serve over sliced
  pork or cooked vegetables. Makes 1 cup.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:05 EDT