| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
24 |
Servings |
INGREDIENTS
| 1 |
|
Lean boneless pork loin roast, (3-1/4-pound) |
| 3/4 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
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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