The Ferguson Recipes has 574 Recipes
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Ham Loaf PorkGronewold, Mrs. Dale E.
Plum Good Polynesian Ham PorkFerguson Jr., J. Carl
Quick And Easy Pork Chops PorkWoods, Mrs. John S.
Ozark Special Boneless Pork Loin Roast PorkHorak, Thumb
Saint Paul's Rice Casserole PorkPindell, Judy
Danish Pork Chops PorkGriffith, Dorothy
Spaghetti Sauce PorkFerguson, Dave
Garlic Rosemary Pork Tenderloin Recipe PorkFerguson, Dave
Pork Scaloppini PorkJancsi, Carol
Pork Tenderloin Diane PorkJancsi, Carol
Pork Tenderloin Crusted With Mustard Seed PorkJancsi, Carol
Pork Tenderloin Parmesan PorkJancsi, Carol
Southwestern Grilled Pork Tenderloin PorkJancsi, Carol
Roast Duck Poultry: OtherSkogg, Jean
Basic Slow-cooker Turkey Breast Poultry: OtherJancsi, Carol
Broiled Rock Cornish Hen Poultry: OtherJancsi, Carol
Canard Au Vin Poultry: OtherJancsi, Carol
Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, Carol
Full Page 4 x 6 5 x 7

10 lb. pork loin roast
1 large T. salt
1 large T. black pepper
1 large T. Italian seasoning
3 T. sugar
paprika
garlic powder
fennel seed
dill seed
parsley flakes

Basting sauce:
1 pint vinegar and oil
1 cup white
cooking wine
tabasco sauce to taste

First, bone out a pork loin, then lay flat on table or block. Sprinkle salt, pepper, Italian seasoning and brown sugar from one end of loin to other. Then sprinkle parsley flakes to make loin look like a green lawn.
Roll pieces together and tie really tight.
Put on a rotisserie or bake in oven until thermometer reads 170° in the center.
Baste as it cooks. (NOTE: The original recipe in the book doesn't say what to do with the basting sauce, but I'm guessing it is for basting the pork while it is cooking. Duh!)


Keywords:   Category: Pork    Cookbooks: Carl and Hugh
Recipe by Thumb Horak     Added: February 11, 2007 by deebeeeff     Last Updated: October 25, 2014
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