Molasses-Pepper Pork Loin
- 1 (4 lb.) boneless pork loin roast, trimmed and tied
- 1 1/2 teaspoons pepper
- Salt
- 2 teaspoons vegetable oil
- 1/3 cup dark molasses (not blackstrap)
- Preheat oven to 350u0b0F. Rub roast all over with pepper; season with salt.
- Warm oil in a large ovenproof skillet over medium-high heat. Place roast in pan and cook, turning every 2 to 3 minutes, until browned on all sides, about 10 minutes total. Remove pan from heat, pour molasses over roast and turn roast to coat in molasses.
- Place skillet in oven and cook until center of roast registers 140u0b0F on an instantread thermometer, 40 to 50 minutes, basting with pan juices once or twice during roasting. Transfer roast to a cutting board (preferably one with a lip to capture any juices), tent with foil and let rest for 15 minutes. Set aside pan with juices.
- Remove twine and slice roast. Add accumulated juices on cutting board to pan juices and serve with roast.
pork loin roast, pepper, salt, vegetable oil, dark molasses
Taken from www.myrecipes.com/recipe/molasses-pepper-pork-loin (may not work)