I've got a 3.5 lb pork loin I need to cook, but I'm at a loss at what to do with it. Help?

* 1 garlic clove, minced

* 2 teaspoons dried marjoram

* 1 teaspoon salt

* 1 teaspoon rubbed sage

* 1 (4 pound) boneless pork loin roast

1. Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour and 20 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10-15 minutes before slicing.

mix up some spices, add a little brown sugar and rub well all over the meat. In a skillet, brown the outside of the pork using a little garlic based vegetable oil. Once it is browned, add some water to the bottom of a roasting pan, put the pork on the roasting rack and cook at about 250 degrees for about 4-5 hours.

Here are some of my ideas:

1) If you have a Crockpot, put the pork in there with some water or a can of root beer or lemon lime soda (sierra mist/sprite) if you have it. Add seasonings during the last hour of cooking. It will take about 4 hours on high and 8 hours on low.

2) Cover it with either the garlic based oil and seasonings or butter and seasonings and bake it in the oven at 375 until the internal temperature is at least 165. (A few hours)

3) Slice it up and pan fry it. Coat it with butter or milk, roll it in seasoning and breadcrumbs if you have those, but a little oil in a frying pan and fry it up. It takes about 20 minutes to cook thoroughly.

Make a dry rub out of Cumin, Cayenne, a little paprika, brown sugar, ground mustard, and a little thyme. Rub down the loin and let it sit for a couple of hours. Overnight would be better. Create a wet mix of honey, worcestershire sauce, and apple cider vinegar. Wrap the loin in aluminum foil and place on a baking sheet. Pour wet mix over the loin and seal the foil shut. Put it in the oven for 4 hours on low heat. (250 or so). When you pull it from the oven, drain the excess sauce into a saucepan, and simmer. Add a little flour if needed to thicken. Brush the sauce onto the loin and broil for about 2 minutes. Then serve.

Mix some salt, pepper and your favorite spices. Pat the loin dry with a paper towel. Brush it with vegetable oil and rub on the seasoning mixture. Put it in a 375 degree oven until it has an internal temperature of about 155 degrees.

take the loin out and cover it loosely with foil for about 10 -15 minutes before you slice it.

Cut it into 4-inch long pieces, rub it down with a spice rub*, sear it in a hot skillet and bake in the oven low and slow for a few hours.

2 Tablespoons cumin

2 Tablespoons brown sugar

¼ cup paprika

2 Tablespoons chili powder

2 Teaspoons red pepper

2 Tablespoons salt

2 Tablespoons black pepper

½ tsp onion powder

½ tsp garlic powder

By the way, there are no parasites in pork unless it was raised in a garbage dump. Only ignorant people say that.

If you have an onion, cut it up and place at the bottom of the pan and put the roast, fat side up, on top of the onion with a little water in the pan. Maybe rub a little of the garlic base veggie oil on the top before you put any spices on it.

If you have any BBQ sauce, use as a bast during cooking, or just put on when finished; Heinz 57 or A-1 Steak Sauce works well too.

Do you have salsa? If so pour it over the pork loin, and cook in slow cooker on low for 6-8 hours. Salsa Pork is yummy.

It make good filling for burritos or tacos.

or put in the stick of butter, 1 cup water and 1 packet of french onion soup mix in slow cooker cook 6-8 hours, serve over noodles. Yum

1/4 cup of water in slow cooker

1pkg of either Hidden Valley Dry Dressing Mix or Italian Dressing Mix. Sprinkled over the top.

Slow cook for 3-31/2 hours

you can boil it for about 2-3 hours, and season it, if you have tomatoes or tomato sauce (or borrow form your neighbor to avoid going to the store) try to make a Barbecue sauce. Pull the pork, and if you have bread make pulled pork. Barbecue sandwitches. Or you can just have the pulled pork with spices, its just as good. Or finally. you can cube the pork, and fry it in the garlic oil, and eat it like that this will take less time than pulled pork.