Pork Roast Master Recipe
Yield
4 servingsPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork loin roast
double loin, boneless |
|
| 1 | clove |
garlic
cut into slices |
|
| 1 | x |
carrots
optional |
*
|
| 1 | x |
potatoes
optional |
*
|
| 1 | x |
onions
optional |
*
|
| 1 | x |
celery
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork loin roast
double loin, boneless |
|
| 1 | clove |
garlic
cut into slices |
|
| 1 | x |
carrots
optional |
*
|
| 1 | x |
potatoes
optional |
*
|
| 1 | x |
onions
optional |
*
|
| 1 | x |
celery
optional |
*
|
Directions
Remove netting from roast, separate into two single loins.
Cut tiny slits in roast; insert slivers of garlic.
Roast fat side up, on rack in shallow baking pan with space between loins, in a preheated 325F oven until meat thermometer inser ted in center registers 155F (60-70 min.).
Let stand 10 min. before slicing. Slice and serve ⅓ of roast.
Wrap and refrigerate or freeze remaining roast for Pork and Black Bean Burritos and Pork Minestrone Soup.
