FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
• 2-pound pork loin roast
• 3 tablespoons paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 2 teaspoons thyme
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg
Combine all seasonings and rub well over all surfaces of roast.
Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F.
Remove from oven, let rest 5-10 minutes before slicing
For ideal results, test doneness with an instant-read thermometer. This will help take the guess work out of your cooking and ensure that the roast is tender and juicy.
Serve with roasted new potatoes and orange and onion salad.
Calories 260 calories; Protein 33 grams; Fat 12 grams; Sodium 260 milligrams; Cholesterol 90 milligrams; Saturated Fat 4 grams; Carbohydrates 4 grams; Fiber 1 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.