Sunday, November 6, 2011

Tuscan Pork Roast

Tuscan Pork Recipe courtesy of

    1 (3 pound) boneless pork loin roast
    3 garlic cloves, minced
    2 tablespoons olive oil
    1 tablespoon fennel seed, crushed
    1 tablespoon dried rosemary, crushed
    1 teaspoon salt
    1/4 teaspoon pepper

In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10 minutes before slicing.

Why the strikethrough?  Because I can never follow directions. It's both a blessing and curse really. I made the paste and did let the pork roast sit overnight.  Then, I threw it in the slow cooker.  Slow cookers are made JUST for people like me.  I have no idea really what I am doing.  A few hours into cooking, I threw a little chicken broth and white wine in. 

I wish that I had a smell-o-blog because this house smells divine.  There is no way that this isn't going to be fabulous. 


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