I have about 6 bone-in pork loins that I need to use. Anyone have any good recipes for these? TIA!

This came from Quick Cooking magazine a few years ago. I have always used it on boneless, but I don't really think it would matter. It's easy and has a nice suttle herbed flavor. If using it on a whole loin, I double this. I use the minced garlic in a jar, a little more than a teaspoon for 1 clove


1 garlic clove, minced
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon rubbed sage
1 boneless pork loin roast (4 lbs)

combine the seasonings (this makes a paste), rub over roast. I score the outer in a diamond pattern, like on a ham to let some of the seasonings get down in the creases. Bake uncovered in a shallow roasting pan, on a rack (I don't have one and just bake in in a 9X13 cake pan) at 350 for 1 hour and 20 minutes or until a meat thermometer reads 160 degrees. Let stand for 10-15 minutes.

if so Kerserla is yummy! Tastes kinda like a cross between roast and southern bbq.

4tbsp hot pepper relish
2cups apple cider vinegar
2 onions rough chopped
enough water to cover
Cook until meat is falling off the bone and either put on rolls, eat as is or we like it as taco filling.

Those sound yummy! Thank you so much! :thumbsup: