| 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.
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