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Cook'n with Betty Crocker 
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Roast Pork With Garlic Marinade |
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Serves: 10 Print this RecipeMarinade: 4 cloves garlic minced 16 peppercorns crushed 1/3 cup olive oil 4 teaspoons marjoram dried, crushed 1 tablespoon salt 1 pork loin boneless Sauce: 1 1/2 cups mayonnaise real 3/4 cup sour cream 1/3 cup chili sauce tomato-based 1/3 cup half and half Place garlic, peppercorns, olive oil, marjoram, and salt in large plastic bag. Mix until all ingredients are blended. Dry pork well on all sides and place in plastic bag; refrigerate for 24 hours, turning occasionally. To roast pork, remove from marinade (save marinade and use to baste pork during baking). Scrape off excess marinade and place pork on rack in shallow roasting pan. Bake in middle level of pre-heated 350° F oven for 30 minutes per pound (about 2 hours or until 185° F on meat thermometer) basting occasionally with pan juices and reserved marinade. When meat is done, remove from oven; cool and chill before slicing thinly. Prepare the sauce. Mix sauce ingredients. Taste for seasoning. Serve with cold pork (makes about 3 cups). This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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