Garlic Studded Pork Loin Roast
Source of Recipe
Cooking Light, May 1995, page 98
List of Ingredients
2 1/4 pounds rolled boneless pork loin roast
1 tablespoon vinegar
2 large garlic cloves thinly sliced
(original recipe calls for 1/2 teaspoon salt)
1/2 teaspoon cracked black pepper
Vegetable cooking spray
Sage, oregano and rosemary sprigs Recipe
This is an easy way to infuse the pork with garlic. Thinly slice the garlic horizontally. Use a thin boning knife to make 1-inch-deep slits in the roast.
Unroll roast, and trim fat. Reroll the roast, and secure at 1-inch intervals with heavy string. Rub surface of roast with vinegar. Make several 1-inch-deep slits in the roast, and stuff with garlic slices. Sprinkle (salt and) cracked black pepper over roast.
Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into the roast. Bake at 350 degrees for 2 hours or until meat thermometer registers 160 degrees.
|
|
member logon
