| Pepper Crusted
Pork Loin |
8 Servings |
20 Servings |
| Boneless pork loin |
3 lbs. |
6 lbs. |
| Dijon mustard |
2 Tbsp. |
1/4 cup |
| Onion, grated |
2 Tbsp. |
1/4 cup |
| Durkee® Garlic Powder |
1/4 tsp. |
3/4 tsp. |
| Durkee® Hungarian
Paprika |
1 1/2 Tbsp. |
3 Tbsp. |
| Durkee® Peppercorn
Medley, crushed |
1 Tbsp. |
2 Tbsp. |
| Salt |
1 Tbsp. |
2 Tbsp. |
| Durkee® Leaf Oregano,
crumbled |
1 Tbsp. |
2 Tbsp. |
| Durkee® Leaf Thyme,
crumbled |
1 Tbsp. |
2 Tbsp. |
| Durkee® Celery Seed |
1 Tbsp. |
2 Tbsp. |
| Durkee® Cayenne Pepper |
1 tsp. |
2 tsp. |
| Mix mustard,
onion and garlic in a small bowl. Rub mustard mixture over pork loin.
Combine remaining ingredients. Sprinkle loin with spice mixture. Cover
and refrigerate overnight. Let stand 2 hours at room temperature before
cooking. Preheat oven to 525°F. Place roast in oven and immediately
reduce the temperature to 325°F. Remove from oven when meat thermometer
reaches desired temperature. Cool for 5 minutes before slicing. |
© 1997-2008 ACH Food Companies, Inc.
Webmaster: WinCommunications,
Inc.
|
