| 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 igor@digex.net on Jan 28, 1997.
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