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Recipe: Garlic Studded Pork Loin Roast
Similar Categories: Garlic, Studded, Pork, Loin, Roast
Yield: 8 Servings
1 rolled boneless pork loin
: 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
Thinly slice the
garlic horizontally. Use a thin boning knife to make 1-inch-deep
slits in the roast.
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 degrees for 2 hours or until
meat thermometer registers 160 degrees. Yield: 8 servings (serving
size: 3 ounces).
1 rolled boneless pork loin
: 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
Thinly slice the
garlic horizontally. Use a thin boning knife to make 1-inch-deep
slits in the roast.
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 degrees for 2 hours or until
meat thermometer registers 160 degrees. Yield: 8 servings (serving
size: 3 ounces).
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