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Recipe: Herb Roasted Pork Loin With Texas Port Wine
Similar Categories: Herb, Roasted, Pork, Loin, Texas, Port, Wine
HERB-ROASTED PORK LOIN WITH TEXAS PORT WINE GLAZE
ACTIVE: 30 MIN TOTAL: 2 HR
6 SERVINGS
1 (3- to 4-pound) boneless, center-cut pork loin roast
Extra virgin olive oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 (10-ounce) bottle Fischer & Wieser Texas on the Plate Texas Port Wine
Glaze
Fresh rosemary (optional)
Fresh sage (optional)
Preheat oven to 350*F. Place the roast in an open roasting pan; brush with
olive oil and set aside. In a small bowl, combine the rosemary, sage,
garlic, salt and pepper. Pat herb mixture onto the roast. Roast pork in oven
for 1 hour to 1 hour and 20 minutes, or until an instant-read thermometer
inserted into the meat registers 145*F to 150*F. Remove pork from oven and
set asideio rest for 15 minutes. Meanwhile, pour Texas Port Wine Glaze into
a saucepan and cook until heated
through. Slice the meat into 1/2-inch thick slices. Spoon the Glaze over
each serving. Garnish with fresh rosemary and sage, if desired.
Serve With: Roasted potatoes.
Mary Dee's Quick & Tasty Recipes April 2004
ACTIVE: 30 MIN TOTAL: 2 HR
6 SERVINGS
1 (3- to 4-pound) boneless, center-cut pork loin roast
Extra virgin olive oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 (10-ounce) bottle Fischer & Wieser Texas on the Plate Texas Port Wine
Glaze
Fresh rosemary (optional)
Fresh sage (optional)
Preheat oven to 350*F. Place the roast in an open roasting pan; brush with
olive oil and set aside. In a small bowl, combine the rosemary, sage,
garlic, salt and pepper. Pat herb mixture onto the roast. Roast pork in oven
for 1 hour to 1 hour and 20 minutes, or until an instant-read thermometer
inserted into the meat registers 145*F to 150*F. Remove pork from oven and
set asideio rest for 15 minutes. Meanwhile, pour Texas Port Wine Glaze into
a saucepan and cook until heated
through. Slice the meat into 1/2-inch thick slices. Spoon the Glaze over
each serving. Garnish with fresh rosemary and sage, if desired.
Serve With: Roasted potatoes.
Mary Dee's Quick & Tasty Recipes April 2004
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