|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
Tip: Try half pork loin for more results.
1 - 9 of 9 for boneless half pork loin
This sweetly glazed pork is a welcome ... minutes, using about half the glaze. Remove ... Makes about 30 thin slices; serves 14 to 16 as part of a buffet.
Combine all marinade items and mix meat with it. Meat should be cut into 1-inch pieces prior to marinating. Let marinate in refrigerator at least 3 ...
Preheat oven to ... side of the pork loin. Heat oil ... oven rack and cook for about 15-20 minutes per pound. Let rest at least 5 minutes. Slice and serve.
Ingredients listed are ... remaining ingredients in half. Prepare barbecue ... well-done meat. Cook pork 15 minutes per ... sliced roast. Makes 8 servings.
Combine garlic, rosemary ... roast lengthwise. Rub half of herb mixture ... weigh 4 ounces pork per serving and ... ounces protein, 6 to 8 ounce starch.
Coat a large ... until hot. Add pork chops and brown on all sides. Chop half of bell pepper; sprinkle over chops. Cut remaining half into rings, set aside.
In a large ... the filling on half of the round. ... oven, cover with damp tea towel, cool for 15 minutes. Serve hot or at room temperature with catsup.
Note: If your roast is not boneless, have the ... and thyme. Sprinkle half of mixture over ... 45 minutes before pork is done baste ... 25 minutes per pound.
Heat oven to ... mixture on bottom half. Replace top ... hours or thermometer registers 160 degrees. Let stand 10 minutes before slicing. 8 to 10 servings.
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