INGREDIENTS

INSTRUCTIONS

1 boneless pork loin, 2.5 to 3 pound 1/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley 1 1/2 tablespoons coarsely cracked
black peppercorns 2 large cloves of garlic, minced 1 teaspoon sugar 1
tablespoon olive oil 6 medium russet potatoes, scrubbed and quartered hot
paprika
1. Using the tip of a sharp knife, cut slits 1 inch long and 1/4 inch deep
all over the surface of the roast.
2. In a small bowl, combine Parmesan cheese, parsley, cracked peppercorns,
garlic, and sugar. Rub mixture over the surface of the roast, making sure
it gets into the slits.
3. In a large skillet, brown seasoned pork roast in oil over medium-high
heat for 10 minutes, until well browned on all sides.
4. Place roast on a metal rack or trivet in a 5-quart or larger crockery
slow-cooker. Sprinkle cut edges of potatoes with paprika and place potatoes
around roast. Cover and cook on low for 8 to 10 hours or on high for 4 to 5
hours.
5. Transfer roast to a carving board and let stand for 10 minutes before
thinly slicing. Serve with potatoes and any pan juices.
Prep time: 15 min. Cook time: 8-10 hr. on low or 4-5 hr on high. stand
time: 10 min.
Per serving: 541 calories, 48 g protein, 27 g total fat (9.8 g saturated),
25 g carbohydrates, 205 mg sodium, 132 mg cholesterol, 2 g dietary fiber
My observations: I did some substituting on this (since this was the first
time I'd prepared it, I figured my family would never know). Romano for the
Parmesan, dried parsley for fresh (decreasing the amount used), and I
couldn't figure out how to crack my peppercorns (call me an idiot) so used
coarsely ground pepper, again decreasing the amount. Also, there was no way
this could be sliced "thinly". It just fell apart. But it was *really*
tasty regardless of the changes. :-) Probaby will be great with all the
right stuff!
Posted to EAT-L Digest 09 Sep 96
From:    Jo Kinnaly <jkin@LOC.GOV>
Date:    Tue, 10 Sep 1996 17:55:32 -0400

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