Garlic-Studded Pork Loin Roast Recipe

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Garlic-Studded Pork Loin Roast Ingredients

1 1 rolled boneless pork loin

A Recipe for
Garlic-Studded Pork Loin Roast

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Garlic-Studded Pork Loin Roast

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Garlic-Studded Pork Loin Roast Directions

: 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

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.

Un roll roast, and trim fat. Re roll 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

From: Debbie Barry - Innermail Emc.Ve

Serves: 8

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Garlic-Studded Pork Loin Roast Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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