| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | La, Times | 10 | servings | |
INGREDIENTS
| 2 | Garlic cloves | |
| Salt | ||
| 3 | Sprigs Rosemary sprigs -; (4" long) | |
| 1/4 | c | Olive oil |
| 3 1/2 | lb | Pork butt -; (to 4 lbs) |
INSTRUCTIONS
Crush garlic in mortar and pestle or food processor to coarse puree. Add pinch of salt to make process easier. Strip leaves from rosemary and grind with garlic. While pureeing, slowly add olive oil in thin stream to make fairly smooth paste. Sprinkle pork roast all over with salt. Rub in all of garlic-rosemary paste on all sides. Place on roasting rack in low-sided roasting pan and cook at 350 degrees until internal temperature reaches 165 degrees, about 1 1/2 hours. Remove from oven, tent with aluminum foil and set aside for 10 minutes for temperature to stabilize before slicing. Yields 8 to 10 servings. Each of 10 servings: 370 calories; 139 mg sodium; 86 mg cholesterol; 32 grams fat; 0 carbohydrates; 19 grams protein; 0.01 gram fiber Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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