Post by MarieAlice on May 8, 2003 4:42:42 GMT -6
Garlic Stuffed Pork Roast
1 pork loin roast, backbone loosened (about 5 lb)
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
1/2 cup chopped celery
8 garlic cloves, minced
1 tsp salt
1/4 tsp cayenne pepper
With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with cayenne and salt. Place roast, rib side down in a shallow roasting pan. Bake, uncovered at 325*F for 2 to 3 hours, until a meat thermometer reads 170*F. Let stand 15 minutes before carving. Serves 6 to 8.
1 pork loin roast, backbone loosened (about 5 lb)
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
1/2 cup chopped celery
8 garlic cloves, minced
1 tsp salt
1/4 tsp cayenne pepper
With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with cayenne and salt. Place roast, rib side down in a shallow roasting pan. Bake, uncovered at 325*F for 2 to 3 hours, until a meat thermometer reads 170*F. Let stand 15 minutes before carving. Serves 6 to 8.