Pork Loin Roast Advice

Lawn Ranger

Merry Christmas all:[p]I've got a 5 1/2 pound boneless, center-cut, pork loin roast that has been sliced lengthwise end to end. One end was not cut all the way through, and the roast was tied with cord back together by the butcher. I'm planning on doing the rosemary/garlic recipe marinated in a charred pineapple bourbon sauce. I plan to wrap in bacon.[p]The question: Is the lengthwise cut sufficient to distribute the seasonings properly? Each half is about 1 1/2 - 2 inches thick. I've read a lot about spiral cutting, but am unsure if it's necessary since it's been cut lengthwise. Should I just make a few extra slits and rub in the garlic/rosemary?[p]I'm doing this Christmas morning.[p]Thanks.[p]Mike

Seth

Lawn Ranger,
I used to spiral cut Lions, but got lazy a few times in a row and ended up with equally tasty results. Deffinately cut the slits and press the garlic and rosemary into the meat, and you should be good to go.
Seth

Lawn Ranger

Seth,
Thanks....I was hoping you'd say that.[p]Happy Holidays![p]Mike

Seth

Lawn Ranger,
You are welcome, and happy happy back at ya.
Seth

Unknown

hey could you pass along the recipe>>> or point me to a link sounds good!