With the weather getting a bit chilly, it is good to start thinking about warm, hearty meals. The gist of this recipe works with just about any cut of pork roast: Loin, Crown, Butt, Shoulder, Tenderloin. The first pic below is a center tenderloin; the second pic is a pork shoulder – both I made recently. The garlic is a natural marinade, moistening and flavoring the roast at the same time.
- 3-4 lb pork roast
- 10-15 whole cloves garlic, peeled and cut in half long-wise
- olive oil
- salt & pepper
- fresh rosemary branches
Preheat oven to 350 degrees.
Make 20-30 1/2-inch slices uniformly over the roast. Insert half a garlic clove into each slice. Place roast into a PAM sprayed roasting pan.
Rub outside of roast with olive oil. Sprinkle with salt and pepper. Place rosemary branches on top of the roast.
Bake for 20-25 minutes per pound or until thermometer inserted into middle of roast reads 160-170.
Remove from oven. Let stand 5 minutes. Slice and serve.
Tags: garlic pork roast, garlic-stuffed pork roast, mangia bene, mangiabenemama, olive oil, pork roast, tina marino
admin October 14th, 2008 No Comments »