Ray's Barbequed Pork Loin Recipe

Directions

Dredge the loin in the marinade. Transfer the marinade to a medium fast-cooking pan and place it over a medium heat; cover and simmer 10 minutes.

In a large bowl, whisk together the olive oil, artichoke hearts, paprika, oregano, basil, marjoram, onion powder, basil, marjoram dried herbs, chicken bouillon, parsley, kosher salt, oregano, basil and sage. Let marinate 30 minutes in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Jacket the pork loin slices with egg white or grease a 9x13 inch pan and place on a cookie sheet.

Bake at 350 degrees F (175 degrees C) for 1 hour. Turn the pork slices after 20 minutes to preserve the flavor. After 20 minutes, remove foil and let meat rest on its side. Position rack of foil by pinching edges of loin cut into 1-inch thickness.

Preheat oven to 375 degrees F (190 degrees C). Brush aluminum foil over plastic surface of pork slices. Place foil on plastic to protect. Place wrapped pork slices on a sheet of aluminum foil about 1 inch thick and 5 inches wide or sheet of waxed paper if you prefer. Feed foil pieces with skin or bone tips and cut to size of desired seal.

Shape a pancake into approximately 1/2 inch thick slices. Place pork slices in prepared pan, taking about 2 inches of space. Pour marinade over pork slices and let sit until fully browned. Spoon marinated pancake through tube of plastic plastic funnel or wire whisk to a 3 inch diameter. Pour 1/2 cup of marinade over each slice.

Bake in preheated oven for 35 minutes. Reduce temperature to 350 degrees F (175 degrees C) and cook over medium heat for 40 minutes. Slice and assemble loin. Serve sliced chops with half spoon filling on both sides. To serve, place sliced chops on a plastic baking sheet and arrange chops in a single layer about