| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 8 | Servings | |
INGREDIENTS
| 1 | Rolled boneless pork loin roast; (2-1/4-pound) | |
| 1 | tb | Vinegar |
| 2 | lg | Garlic cloves; thinly sliced |
| 1/2 | ts | Salt |
| 1/2 | ts | Cracked black pepper |
| Vegetable cooking spray | ||
| Sage, oregano and rosemary sprigs |
INSTRUCTIONS
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. Yield: 8 servings (serving size: 3 ounces). Recipe By : Cooking Light, May 1995, page 98 Posted to MC-Recipe Digest V1 #256 Date: Thu, 24 Oct 1996 23:52:55 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> Serving Ideas : Garnish roast with fresh herbs.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”