Running late, need to get dinner on the table, struggling to do the laundry and exhausted from a long day? Well, that is exactly how I found myself the other night. This recipe was the perfect cure. Once you do the prep, you just pop it into the oven and leave it alone. And in an hour, you have a perfect, homemade, healthy dinner. I simply baked potatoes in the oven while it was cooking and then it was done!
1. Preheat oven to 425 F.
2. Using a sharp knife, cut the onion into 1/4″ rings. Line the bottom of a baking dish (one that is big enough to hold the pork loin) with the onion rings, leaving just a few to place on top of the roast.
3. Use the tip of a knife to make slits throughout the roast by simply pressing down into the meat (but don’t cut all the way through). Carefully place the thin slices of the garlic inside the slits. Place the loin on top of the onions in the baking dish.
4. Liberally sprinkle the top of the loin with dry seasonings.
5. Place the reserved onion rings on top of the seasoned pork.
6. Tightly cover the baking dish with aluminum foil.
7. Bake for 50 minutes. Remove dish from oven and set it on a rack. Allow the pork to rest, covered, for 10 minutes before serving.
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Turned out quite well. I reduced the cooking time by 10 minutes as my family likes their pork a little on the medium-rare (glistening pink) side. It was very flavorful and I would make it again. We were looking for something other than my usual rosemary pork and this fit the bill. Great results.
Prep: Cook:
Serves: 4 Level: Easy
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