MainDishes.SimplyRoastedPork History
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November 05, 2011, at 09:25 PM
by -
Deleted lines 27-32:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Mitch]] — [-04 November 2011, 06:50-]
>>messageitem<<
Stay infomrtaive, San Diego, yeah boy!
>><<
!!!!![[~Mitch]] — [-04 November 2011, 06:50-]
>>messageitem<<
Stay infomrtaive, San Diego, yeah boy!
>><<
November 04, 2011, at 01:50 PM
by - Comment added
Added lines 27-33:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Mitch]] — [-04 November 2011, 06:50-]
>>messageitem<<
Stay infomrtaive, San Diego, yeah boy!
>><<
October 07, 2008, at 03:59 PM
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Changed lines 13-14 from:
Servings: 14
to:
Servings: 4
May 21, 2008, at 05:13 AM
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Changed line 5 from:
Source: Cooking Light/Leanne Van Horn\\
to:
Source: Cooking Light/September 2004/Leanne Van Horn\\
Changed line 26 from:
Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425F. for 10 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additonal 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until a thermometer registers 160F. (slightly pink). Let pork stand 10 minutes before slicing. Garnish with flat-leaf parsley sprigs, if desired.
to:
Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425F. for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additonal 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until a thermometer registers 160F. (slightly pink). Let pork stand 10 minutes before slicing. Garnish with flat-leaf parsley sprigs, if desired.
May 17, 2008, at 01:41 AM
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Changed line 19 from:
1/2 teaspoon freshly ground pepper\\
to:
1/2 teaspoon freshly ground black pepper\\
February 19, 2008, at 02:42 AM
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Added lines 1-26:
Name: Simply Roasted Pork\\
Key Ingredient: boneless pork loin\\
Preparation: rub; bake\\
Cuisine: American\\
Source: Cooking Light/Leanne Van Horn\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:30\\
Servings: 14
1/2 cup apricot preserves\\
1 teaspoon salt\\
1 teaspoon dried oregano\\
3/4 teaspoon garlic powder\\
1/2 teaspoon freshly ground pepper\\
1 (3-pound) boneless pork loin, trimmed\\
Cooking spray\\
Flat-leaf parsley sprigs (optional)
Preheat oven to 425F.\\
Place preserves in a small saucepan over medium-low heat; cook 10 minutes or until melted; stirring occasionally. Keep warm over low heat.\\
Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425F. for 10 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additonal 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until a thermometer registers 160F. (slightly pink). Let pork stand 10 minutes before slicing. Garnish with flat-leaf parsley sprigs, if desired.
Key Ingredient: boneless pork loin\\
Preparation: rub; bake\\
Cuisine: American\\
Source: Cooking Light/Leanne Van Horn\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:30\\
Servings: 14
1/2 cup apricot preserves\\
1 teaspoon salt\\
1 teaspoon dried oregano\\
3/4 teaspoon garlic powder\\
1/2 teaspoon freshly ground pepper\\
1 (3-pound) boneless pork loin, trimmed\\
Cooking spray\\
Flat-leaf parsley sprigs (optional)
Preheat oven to 425F.\\
Place preserves in a small saucepan over medium-low heat; cook 10 minutes or until melted; stirring occasionally. Keep warm over low heat.\\
Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425F. for 10 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additonal 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until a thermometer registers 160F. (slightly pink). Let pork stand 10 minutes before slicing. Garnish with flat-leaf parsley sprigs, if desired.