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Roasted Pork Loin
Reviews:
September 27, 2005

Very flavorful, tender and juicy. One note....ALWAYS use a meat thermometer, never trust your oven or a recipe to tell you how long to cook a piece of meat. Mine 2.25lb roast took just over 1 1/2 hours to cook. Also, once the meat is done cooking, cover it with foil and let it rest for at least 10 minutes or it won't be as juicy when you cut it. The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp. I didn't have any white wine so I subbed white wine vinegar and chicken broth for the wine. Still turned out delicious!

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