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Peppered Roast Pork Recipe
Crushed peppercorns add a slight twist to the traditional Sunday roast pork dinner. Biscuits* or rolls with herbed butter* are a nice addition.
2-1/2 to 3 lbs. pork loin, bone removed
1-1/2 teaspoons black peppercorns, medium crushed
3 garlic gloves, very finely chopped
1-1/2 tspn dried rosemary
1 tblspn vegetable oil
Preheat oven to 350 degrees
Mix black pepper, garlic, rosemary and vegetable oil into a paste and coat pork. Make several cuts in the pork loin and rub some of the mixture into the openings. Place pork loin in roasting pan and cook in oven for 50 to 60 minutes.*
Allow roast to sit for 10 minutes. It will finish cooking and retain juices. Slice and serve.
Serves 8 to 10
*If using a thermometer, meat temperature should be at least 150 degrees.
*If you use Bisquick, you can have homemade drop biscuits in 20 minutes or less, from start to finish.
*Herbed butter: 1 slightly softened stick of butter, 1 tblspn olive oil, 1/2 tspn dill, 1/2 tspn rosemary, 1/2 tspn basil. Blend mixture, spread onto plastic wrap and wrap to form a 'log' similar to a stick of butter. Regrigerate until firm.
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