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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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A good pork roast for a cold autumn/winter day. Ingredients:
2 lbs boneless pork loin roast |
1/2 cup red wine |
1 teaspoon dried rosemary |
1 small onion, sliced |
1 garlic clove |
1 teaspoon salt |
1 cup water |
1 lb green beans |
16 ounces canned corn |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon salt |
Directions:
1. Early in day: Trim fat from poik loin. In a plastic bag or shallow bowl, combine wine, rosemary, onion, and garlic. Add pork loin. Refrigerate at least 4 hours.
2. Heat oven to 325°F.
3. Remove pork from marinade; reserving marinade. Rub pork with 1 teaspoon salt. Place pork on rack in a small roasting pan. Add marinade and 1 cup water. Roast in oven for 1 - 1.5 hours or until 160F is reached (about 28-33 minutes per pound).
4. While roast is in oven, in a 10 skillet over high heat, boil 1/2 inch water. Heat green beans to boiling. Reduce to low; cover and simmer 5-10 minutes or until beans are tender/crisp. Drain, cool, then slice diagonally.
5. In same skillet, mix beans, corn, butter, and 1/2 teaspoon salt. Set aside until roast is done, then heat on stove top until hot.
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