Roasted Pork Loin Roast

My big bro came for dinner tonight! YAY! Always LOVE when he comes to see us. My brother is 6′ 5″ and a year older than me. He also loves my cooking.

So I had to bust out the old pictures of me and my bro…(when we had chickenpox)

At my wedding

mom’s Birthday this year

Yep I loves my big bro!

Back in the day we would go to Village Inn (gross) and they made this dish my bro and I LOVED called Ham and Cheese skillet and I made my own version up and my bro likes it better. I have used bacon in it and when Normy and I were dating I used to make it for us every weekend and we both gained about 10 pounds! But to this day my bro always asks me to make him a ham and cheese skillet! Maybe I should make one so I can post it on here. I am totally surprised I haven’t yet! It’s a lot like this recipe.

So usually its salmon Tuesdays here, but not today, I wanted to mix it up this week! So I made Pork!


3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with rosemary
salt and pepper, making a paste.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Dinner is served!


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