Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Lemon Pepper Pork Loin Source: Country Living Serve slices of this flavourful roast to complement your favourite summer vegetables. Serves 8 2 tablespoons grated lemon rind 1 clove garlic, crushed 1/2 teaspoon coarse (kosher) salt 1/4 teaspoon ground black pepper 1 (1 1/2 pound) boneless pork loin Fresh rosemary sprig Heat oven to 400 degrees F. In small bowl, combine lemon rind, garlic, salt, and pepper. Rub mixture over surface of pork. Place pork in uncovered roasting pan; top with rosemary sprig. Roast 30 minutes. Turn roast over and baste with pan drippings; roast 30 minutes longer or until pork is done (170 degrees F on meat thermometer). Let pork stand 15 minutes on cutting board. Cut pork into very thin slices; serve warm or at room temperature. Calories: 134 Total Fat: 6 g Cholesterol: 51 mg Sodium: 188 mg Carbohydrates: 0.4 g Fiber: 0 g Protein: 18 g from www.recipegoldmine.com friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote Link to comment Share on other sites More sharing options...
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