| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Lemon; grated zest of (yellow part) |
| 2 Teelöffel | Fresh thyme leaves -or |
| 1 Teelöffel | thyme dried |
| 2 | Cloves garlic crushed |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 2 Esslöffel | olive oil |
| 2 x ca. 450 g | Boneless pork loin cut from the rib end; trimmed of fat and tenderloin removed |
|
Heat oven to 375 degrees. Combine lemon zest, thyme, salt, garlic and pepper in small bowl; stir in olive oil until blended.
Rub the entire surface of the pork to coat with the herb mixture. Place roast top-side up in small roasting pan. Roast 30 minutes. Turn top side down; roast 15 minutes. Remove from oven and let stand 15 minutes.
Carefully remove strings and cut into thin slices. Spoon pan juice over slices. Serves 8.
Newspaper Article
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
|
|
Anmerkungen zum Rezept:
|
