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Roasted Pork Loin

"(Check bio for recipe)

This lioness is in heat and will be for 1 more day.

Lion Stats
Experience	0 / 100 (0%)
Level	1
Strength	9	Speed	7
Stamina	9	Smarts	4
Agility	5	Skill	12
Born With:	Unknown	Total Stats:	46

Lion Currents
Age	6 years, 2 months old
Hunger	40%
Mood	81%
Sex	Female
Pose	Default
Personality	Timid (Snarky)

Adult Stage

Breeding Info
Father	Unknown	Mother	Giveaway (Deceased)	View Full Heritage
Last Bred	23 days ago	Fertility	Low	View All Cubs Bred (0)

Appearance		Markings
Base	Auburn (Burnt Skin)	Slot 3: Noctis Grunge (51%) Tier 3 Slot 4: Scoria English Spots (45%) Tier 3 Slot 5: Noctis Smudge (51%) Tier 1 Slot 7: Auburn Quail Flecks (81%) Tier 3 Slot 8: Almond Soft Unders (56%) Tier 2
Genetics	Red Dark Countershaded Common
Eyes	Sandy
Mane Type	Scarce
Mane Color	Noctis
Mutation	None
Marking Slots	10

Equipped Decorations Hide/Show
None!

Lifetime Hunting Results
Total Hunts	0	Successful Hunts	0	Success Rate	0%

Biography
3 cloves of minced garlic 1 tbsp of dried rosemary 2 lbs of boneless pork loin roast 1/4th cup of olive oil 1/2 cup of white wine Preheat the oven to 350*. Crush garlic with rosemary, salt and pepper in a mortar and pestle to make a paste. If not mortar, then use an alternative grinder. Stab the pork then add the garlic inside. Then rub the loin with the remaining garlic mixture and olive oil, put in a pan that's oven safe. Place loin into the preheated oven, every 30 minutes turn and bast with pan liquids. Cook until the pork is no longer pink in the center, usually takes around 90 minutes to 2 hours. Remove roast to a platter and keep warm. Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes. Slice pork loin and serve with pan juices. Enjoy!

Biography

3 cloves of minced garlic
1 tbsp of dried rosemary
2 lbs of boneless pork loin roast
1/4th cup of olive oil
1/2 cup of white wine

Preheat the oven to 350*. Crush garlic with rosemary, salt and pepper in a mortar and pestle to make a paste. If not mortar, then use an alternative grinder. Stab the pork then add the garlic inside. Then rub the loin with the remaining garlic mixture and olive oil, put in a pan that's oven safe.

Place loin into the preheated oven, every 30 minutes turn and bast with pan liquids. Cook until the pork is no longer pink in the center, usually takes around 90 minutes to 2 hours. Remove roast to a platter and keep warm.

Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes. Slice pork loin and serve with pan juices.

Enjoy!

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