| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
Rolled boneless pork loin |
|
|
roast 2-1/4-pound |
| 1 |
T |
Vinegar |
| 2 |
|
Garlic cloves, thinly sliced |
| 1/2 |
t |
Salt |
| 1/2 |
t |
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.
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