Garlic-Studded Pork Loin Roast

Garlic-Studded Pork Loin Roast Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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.

Yield:

8 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 51 %
Fat 14 g
Satfat 4.8 g
Monofat 6.3 g
Polyfat 1.7 g
Protein 27 g
Carbohydrate 0.6 g
Fiber 0.1 g
Cholesterol 91 mg
Iron 1.2 mg
Sodium 216 mg
Calcium 13 mg

Ingredients

1 (2 1/4-pound) rolled boneless pork loin roast
1 tablespoon vinegar
2 large garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Vegetable cooking spray
Sage, oregano, and rosemary sprigs

Preparation

Unroll roast, and trim fat. Reroll 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° for 2 hours or until meat thermometer registers 160°. Garnish roast with fresh herbs.

May 1995
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