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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County

1 (4-5 pound) boneless pork loin
¼ to 1/3 cup olive oil
2 tablespoons dried rosemary
Seasoned pepper or steak seasoning
Salt to taste
1 ½ teaspoons garlic powder

Trim excess fat from meat and pat dry with a paper towel.
Rub olive oil over all surfaces of roast and sprinkle on dry ingredients. Bake at 325 F in a convection oven (or 350 F in a conventional oven) until browned. Add ¾ cup of water, cover and bake at 350 F for 1 hour. Cool 10-to-15 minutes before slicing. Spoon pan drippings over sliced meat.





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