Recipes Included On This Page Roast Tuscan Pork Loin Roasted Red Pepper Dip - 1 pt Rosemary-Parmesan Polenta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Roast Tuscan Pork Loin Recipe By :Recipe files of Mary Hutchings Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 garlic cloves -- slivered 2 teaspoons dried rosemary 1 teaspoon dried thyme 1 teaspoon kosher salt 1 teaspoon pepper 4 pounds boneless pork loin -- at room temperature 1 tablespoon extra virgin olive oil 1. Preheat the oven to 425ºF. Combine the garlic and seasonings. With a small knife, make about a dozen slits on all sides of the roast. Insert most of the garlic/herb mixture evenly into the slits, then rub the whole roast with the rest of the mixture. 2. Place the roast on a rack in a baking pan and roast for 30 minutes. Reduce the heat to 350ºF, baste, and continue roasting for another 60 minutes. Remove, let rest 10 to 15 minutes, then slice and serve. Yield : "6 to 8" NOTES : Bobbie's Note: This was delicious, moist and flavorful. Contributed to the FareShare Gazette by Bobbie; 20 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 2g Fat (75.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Roasted Red Pepper Dip - 1 pt Recipe By : "Weight Watchers Annual Recipes for Success 2002" Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 Ounces Roasted Red Peppers -- 2 (5 1/2-ounce) bottles 1 Tablespoon Balsamic Vinegar 1/2 Teaspoon Salt 1/8 Teaspoon Ground Red Pepper 8 Ounces Light Cream Cheese -- 1 (8 ounce tub) 1 Clove Garlic Pat roasted peppers dry with paper towels. Place all ingredients in a food processor; process until smooth, scraping sides of bowl if necessary. Cover and chill 2 hours. Yield: 16 servings (serving size: 2 tablespoons). Contributed to the FareShare Gazette by Chupa 09 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; 3g Fat (58.8% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Rosemary-Parmesan Polenta Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup polenta -- conventional or instant 2 tablespoons finely chopped fresh rosemary 8 tablespoons butter 1/4 cup Parmesan cheese Salt to taste 1 pinch cayenne 1 dash red-wine vinegar 1/4 cup olive oil -- for sautéing If using conventional polenta, bring 3 cups of water to a boil and whisk in polenta. Reduce heat to a low simmer and cook 20 to 30 minutes, stirring frequently and adding water as needed. Do not worry if the polenta makes large bubbles and loud noises; this is normal. (If using instant, follow package directions.) When finished, stir in remaining ingredients except oil. Pour or spoon polenta into a pie pan or other pan to a depth of about 1 inch. Let cool. (The dish may be prepared a day or two ahead up to this point.) Cut into serving-size squares or wedges and saute over medium-high heat on one side only in olive oil until crisp. Contributed to the FareShare Gazette by Dancer^; 29 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 19g Fat (58.1% calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 164mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat.

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