But as a few blog followers pointed out, that recipe really requires two days because it calls for a key ingredient — the onions — to be refrigerated. And in my experience, refrigerating overnight yields the best results.
So what about Saturday? What can we eat with a good Cabernet while those onions are chillin’?
Here’s what: a yummy Roast Pork Loin… and this recipe makes enough for 15 to 18 servings. Best of all, it can be assembled all at one time.
P.S.: In addition to Cabernet Sauvignon, this dish also pairs nicely with Sangiovese.
PORK LOIN ROAST
- 2 teaspoons garlic salt
- 2 teaspoons garlic-pepper blend
- 2 teaspoons lemon-pepper seasoning
- 1 boneless rolled pork loin roast (about 5 pounds)
For the Basting Sauce:
- 3 cups water
- 2 tablespoons lemon juice
- 1 1/2 teaspoons dried minced onion
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic-pepper blend
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon grated lemon peel
- Combine the garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
- Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 90 minutes to 2 hours, or until a thermometer reads 145 degrees.
- Meanwhile, in a large saucepan, combine the basting sauce ingredients.
- Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
- Brush over roast occasionally while baking.
- Let roast stand 10 minutes before slicing.
Enjoy! And try to stay warm!