| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dishes, Not sent, Pork, Taste of ho | 8 | Servings | |
INGREDIENTS
| 5 | lb | Pork loin roast, backbone loosened |
| 1/2 | md | Green pepper, finely chopped |
| 1/2 | c | Green onions, thinly sliced |
| 1/2 | c | Chopped celery |
| 8 | Cloves garlic, minced | |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. In sert meat thermometer. Place roast, rib side down, in a shallow roasting pan. bake, uncovered, at 325° for 2-3 hours, or until thermometer reads 170 F. Let stand for 15 minutes before carving. Yield: 6-8 servings. Submitted as part of article, My Mom's Best Meal by Ruby Williams, Bogalusa, Louisiana " This was my Mom's a special New Years day treat. All of us kids agree that this is Mom's best meal!" MC formatting by [email protected] Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 38 Posted to MC-Recipe Digest V1 #470 by Roberta Banghart <[email protected]> on Feb 03, 1997.
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