MainDishes.Garlic-HerbRoastedPorkLoin History
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May 19, 2014, at 09:39 PM
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Deleted lines 29-39:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Brittnee]] — [-04 May 2014, 04:44-]
>>messageitem<<
It was a pleasant susrpire to find that the skins are edible when squash is roasted. There is a lot of waste when the skins are first peeled and thrown away. Shame to waste something so tasty!And if you really don't like the skin, it's easier to peel off after roasting with no waste of the tasty fruit flesh.
>><<
May 04, 2014, at 11:44 AM
by - Comment added
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Brittnee]] — [-04 May 2014, 04:44-]
>>messageitem<<
It was a pleasant susrpire to find that the skins are edible when squash is roasted. There is a lot of waste when the skins are first peeled and thrown away. Shame to waste something so tasty!And if you really don't like the skin, it's easier to peel off after roasting with no waste of the tasty fruit flesh.
>><<
November 19, 2012, at 06:06 PM
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Changed lines 25-33 from:
1/2 teaspoon black pepper\\
Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about 1 hour or until pork registers 160F.
Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about 1 hour or until pork registers 160F.
to:
1/2 teaspoon ground black pepper\\
Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about 45 minutes to 1 hour or until pork registers 145F.
Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about 45 minutes to 1 hour or until pork registers 145F.
November 19, 2012, at 03:59 AM
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November 19, 2012, at 03:58 AM
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\\
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November 19, 2012, at 03:57 AM
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\\
November 19, 2012, at 03:56 AM
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November 19, 2012, at 03:55 AM
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Servings: 6
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Servings: 6\\
Attach:Garlic-HerbRoastedPorkLoin.jpg\\
Attach:Garlic-HerbRoastedPorkLoin.jpg\\
November 16, 2012, at 01:15 AM
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Elasped time: 1:5\\
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Elasped time: 1:15\\
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Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about hour or until pork registers 160F.
to:
Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about 1 hour or until pork registers 160F.
January 25, 2011, at 12:23 AM
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Source: Weight Watchers\\
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Source: Weight Watchers/Sandra Roth\\
January 24, 2011, at 11:43 PM
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Key Ingredient: Pork loin\\
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Key Ingredient: pork loin\\
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3 pound lean pork loin\\
to:
3 pound lean pork loin\\
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1 tablespoon olive oil\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
to:
1 tablespoon olive oil\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
January 24, 2011, at 11:42 PM
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Name: Garlic-Herb Roasted Pork Loin\\
Key Ingredient: Pork loin\\
Preparation: roast\\
Cuisine: American\\
Source: Weight Watchers\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. time: :15\\
Elasped time: 1:5\\
Servings: 6
3 pound lean pork loin\\
3 large garlic cloves, cut into thin slivers\\
2 tablespoons fresh rosemary, chopped\\
2 tablespoons fresh thyme, chopped\\
1 tablespoon olive oil\\
1 teaspoon salt\\
1/2 teaspoon black pepper\\
Preheat oven to 400F. Poke about 24 slits into pork, insert garlic slivers. Combine rosemary, thyme, olive oil, salt and pepper. Rub mixture all over pork, pushing some of mixture into slits. Roast, uncovered, about hour or until pork registers 160F.