350
°
F for 15 minutes. Turn over and roast another 15 minutes or until cooked
through.
.
LEMON GINGER GLAZED PORK LOIN
one 3-pound boneless pork loin
salt and freshly ground black pepper to taste
2 teaspoons rosemary leaves, freshly chopped
1 tablespoon fresh ginger, peeled & minced
1 cup dry white wine
¾ cup lemon marmalade
1 tablespoon unsalted butter, at room temperature
Wash and trim all the excess fat from the pork loin. Preheat the oven to 350
°
F.
Place the pork loin in the Drip Pan, sprinkling it with salt, black pepper, rosemary
and ginger.
Add white wine into the bottom of the Drip Pan, cook for 50 minutes, basting is
needed. Take the Drip Pan out from the oven. Use a small bowl to mix
marmalade with some pan drippings; pour over the meat. Continue to cook for
another 35-45 minutes, basting during the last 15 minutes, or until the internal
temperature reaches 150
°
F - 160
°
F. Slice and serve it with pan juices.
Makes 4-6 servings.
ROAST LAMB
one 5-6 pound leg of lamb
½ large onions, thinly sliced
5-6 cloves garlic, chopped
1/3 cup extra virgin olive oil
½ cup dry red white
½ cup light soy sauce
2 ½ teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
Preheat the oven to 400
°
F. Wash and trim the thicker portions of fat from the
lamb. Marinate lamb with all the ingredients except for onions. Cover and
refrigerate overnight.; Take meat out from marinade, saving the remaining for
basting. Place sliced onion on the meat. Follow Roasting instructions to cook
80-90 minutes for medium lamb, basting with reserved marinade. Cool before
slicing. Makes 6-8 servings.
13
