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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 or 3 large cloves garlic 2 t. salt 1/2 t. dried rosemary 1/2 t. dried thyme 1/8 t. ground allspice 6 T. olive oil 1 pork double loin boneless roast, rolled and tied (3 to 3 1/2 pounds) Instructions: Governor and Mrs. Terry Brandstad Comments: Taken from the Terrace Hill Cookbook - "Recipes and Recollections". "Terry and I usually host a group of sixteen to eighteen when St. Augustin's has its progressive dinner. This easy roast is one of the best entrees ever used for that event." For marinade, mince in fine pieces and sprinkle with salt. Press with the flat blade of a knife. Continue mincing and pressing until mixture is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well. Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally. Bake uncovered in a 325 degree oven for 1 1/2 to 2 hours or until a meat thermometer registers 170 degrees. Remove from oven. Let stand 10 to 15 minutes before carving. |
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