Jeweled Pork Loin

[lucky]

Jeweled Pork Loin
Serving Size : 50

20 pounds boneless pork loin
1 tablespoon black pepper
8 ounces pitted dried prunes
8 ounces dried apricots

Rub pepper over all sides of loin. Cut vertical slits 1 inch deep along top of roasts.

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VARIATIONS:
Garlic and Peppercorn Pork Loin. Brush pork loins with olive oil. Cover with approximately 1 cup crushed peppercorns and approximately 3/4 cup chopped garlic. Roast as for Jeweled Pork Loin.

Herbed Pork Loin. Combine 1 1/2 oz salt, 2 Tbsp dried whole rosemary, 2 Tbsp dried whole thyme, 3 Tbsp coarse cracked black pepper, 1/2 cup crushed garlic, 3/4 cup fresh lemon juice, and 3/4 cup vegetable oil. Rub paste over roasts. Refrigerate for several hours or overnight. Roast as for Jeweled Pork Loin.

Rosemary Pork Loin. Combine 1/2 cup dried whole rosemary, 1 Tbsp garlic powder, 1 Tbsp cumin, and 2 tsp salt. Sprinkle over pork before roasting.

Teriyaki-Glazed Pork Loin. Omit pepper and dried fruit. Make marinade by combining 2 cups soy sauce, 1 cup cooking sherry, 1/4 cup sugar, 3 Tbsp black pepper, 1/4 cup minced garlic, 1 1/2 cup oil. Pour over pork loin roasts. Turn to cover all sides. Marinate in refrigerator a minimum of 8 hours or overnight. Drain marinade. Roast as for Jeweled Pork Loin.

[Redstormy]

Lucky this sound delicious.. I use Pork loin a lot because
there is so much you can do with them

[lucky]

I HAVEN’T BOUGHT A PORK “CHOP” IN EONS!!
just wait for the loin to go on sale…… slice it any way i like!

[Author]

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