Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Pork Loin Roast with Rosemary & Garlic

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper

2-3 pound boneless pork loin roast, well trimmed

Make non-pork ingredients into a paste and rub on pork 1+ hours in advance of cooking.

Sear non-fat side in advance.

Roast fat side up at 180 for 3 hours, then raise oven to 450 until 150-155, then remove, cover and let sit until carry over to 160-165 (about 10-20 minutes).

Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.


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