| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 24 | Servings | |
INGREDIENTS
| 1 | Lean boneless pork loin | |
| roast 3-1/4-pound | ||
| 3/4 | t | Grated lemon rind |
| 1/2 | t | Salt |
| 1/2 | t | Ground cumin |
| 1/4 | t | Pepper |
| 3 | Garlic cloves, minced | |
| 1 | c | Low-salt chicken broth |
INSTRUCTIONS
Trim fat from pork. Combine next 5 ingredients in a small bowl; stir well, and rub evenly over pork. Insert a meat thermometer into one end of pork. Place pork in an 11 x 7-inch casserole; add broth to dish. Bake at 400 degrees for 30 minutes. Turn pork over, and bake an additional 35 minutes or until thermometer registers 160 degrees. Discard broth. Yield: 24 servings (serving size: 1-1/2 ounces pork). Per serving: 16 Calories; 1g Fat (49% calories from fat); 2g Protein; 0g Carbohydrate; 5mg Cholesterol; 70mg Sodium NOTES : This was one of the most tender and delicious pork roasts we've ever tested in our kitchens. Recipe by: Cooking Light, Jan/Feb 1995, page 128 Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
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