Janet Knuutila Recipe

EXCELLENT PORK LOIN ROAST

By Janet Knuutila janetknuu


Recipe Rating:
Serves:
A FAMILY OF 8
Prep Time:
Cook Time:

Janet's Story

I HAVE BEEN DOING THIS ONE FOR A WHILE AND IT IS GREAT EACH AND EVERY TIME.... EVERYONE LOVES IT...

Ingredients

fresh rosemary
fresh italian parsley
6 big cloves of garlic
extra virgin olive oil
1 pork loin roast 5-7lbs
salt & pepper to taste
red wine i use zinf or vin rose

Directions Step-By-Step

1
THIS IS SO EASY AND SO EXCELLENT I GET A MEASURING CUP AND I CHOP UP GARLIC CLOVES AND ITALIAN PARSLEY I USE A LITTLE MORE PARSLEY THEN THE ROSEMARY BECAUSE ITS STRONGER THEN THE PARSLEY USE YOUR OWN JUDGEMENT.. I MIX THE INGREDIENTS WITH ENOUGH OLIVE OIL AND A COUPLE DROPS OF WINE I ADD SOME SALT AND PEPPER THEN I GET MY PORK LOIN AND I GIVE IT A BATH IN THIS MIXING IT ALL OVER THE PORK LOIN ITS OK TO LET IT DRIP INTO THE ROASTING PAN FOR LATER USE FOR GRAVY. THEN I LET IT MARINADE IN THE ROASTING PAN WITH THE COVER ON IT FOR A GOOD 3 TO 4 HOURS BEFORE I COOK IT IN THE REFRIGERATOR. WHEN I TAKE IT OUT I ADD ENOUGH WINE FOR THE BOTTOM OF THE PAN SALT AND PEPPER TO TASTE. PUT THE COVE BACK ON. PREHEAT THE OVEN TO 500 DEGREE'S WHEN YOU PUT IT IN LEAVE IT ON 45O FOR A GOOD 40 TO 45 MINUTES THEN TURN IT DOWN TO 350 FOR ANOTHER 2 HRS OR UNTIL ITS COOKED CHECK BOTTOM TO MAKE SURE IT IS NOT DRIED OUT USE JUDGEMENT WHEN IT COMES TO WINE ON BOTTOM... MAKE SURE THERE IS ENOUGH.... THIS IS SO JUICY AND TENDER ITS DELICIOUS.... THEN WHAT I DO AS IT COOLS I STRAIN THE JUICE PUT IT IN A SAUCE PAN BRING TO A BOIL AND WRISK IN FLOUR KEEP STIRRING NON STOP I ALSO THROW IN A PACKAGE OF PORK GRAVY AND ADD A LITTLE MORE WINE... AND THIS IS EXCELLENT THATS WHAT EVERYONE TELLS ME... EASY AND GOOD....
2
BY THE WAY YOU DON'T FILL THE WHOLE MEASURING CUP YOU MAKE ENOUGH FOR THE PORK LOIN SO MAYBE ABOUT A HALF OF CUP OF THE MIXTURE..... I ALSO PUT CUT UP CARROTS AND POTATOES AROUND IT SALT AND PEPPER THEM BEFORE YOU PUT THEM IN AND I DON'T PUT THEM IN UNTIL I AM READY TO PUT IT IN THE OVEN... SO REMEMBER ENOUGH WINE AND YOU CAN ALSO COAT THE VEGGIES WITH THE MIXTURE JUST MAKE A LITTLE MORE AND KEEP IT ON HOLD TILL YOUR READY TO USE IT.....

About this Recipe

Course/Dish: Pork, Roasts
Other Tag: Quick & Easy

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12 Comments

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Relda Jean Sandgran swaclady
Jan 27, 2014
I posted a comment on Aug. 6 about what kind of wine was used. I would like to know what a good white wine and red wine is to cook with.
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Connie Ottman cottman
Jan 26, 2014
I'm trying this today!! Thanks for posting:)
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Maryann Orlikowski artorli
Dec 10, 2013
I made this yesterday with the added potatoes, carrots and cabbage. Very delicious and super tender. Thanks for the recipe.
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Relda Jean Sandgran swaclady
Aug 6, 2013
Sorry I forgot to ask what kind of wine do you use. I don't usually cook with wine but will get some if I know the right kind to get. Also what is a good wine to use with red meat. I am trying to get adventurous in my old age :)
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Relda Jean Sandgran swaclady
Aug 6, 2013
"PREHEAT THE OVEN TO 500 DEGREE'S WHEN YOU PUT IT IN LEAVE IT ON 45O FOR A GOOD 40 TO 45 MINUTES THEN TURN IT DOWN TO 350 FOR ANOTHER 2 HRS OR UNTIL ITS COOKED"

This sounds so good, but I am a little confused at the above instructions. Do I preheat the oven at 500 then when I put the roast in turn it down to 450 immediately and then to 450 after 45 minutes?