Garlic-Studded Pork Loin Roast

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 51%
  • Fat: 14g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 27g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Cholesterol: 91mg
  • Iron: 1.2mg
  • Sodium: 216mg
  • Calcium: 13mg

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

  1. 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.
  2. 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.
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