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  • #6699
    luckylucky
    Moderator

    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.

    #24080
    Redstormy
    Member

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

    #24274
    luckylucky
    Moderator

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

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