TUSCAN PORK ROAST
From spinach1948 14 years ago
- 100 minutes to make
- Serves 10
This is a tasty roast pork It is treated to an herbed rub the night before, the pork needs little prep work before your dinner or dinner party. Adapted from Elinor Stabile's recipe posted in the Taste of Home Magazine 1996
Ingredients
- Ingredients: shopping list
- 5 to 8 garlic cloves, peeled shopping list
- 1 Tbs. dried rosemary shopping list
- 1 Tbs. Crisco pure olive oil shopping list
- ½ tsp. salt shopping list
- 1 boneless pork loin roast ( 3 to 4 pounds ) shopping list
How to make it
- Preheat oven at 350.
- In a food processor or blender, combine garlic, rosemary, olive oil and salt; Process until mixture becomes a paste. Rub over the roast;; In a large bowl with lid or plastic container cover and refrigerate overnight.
- Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered at 350 for 1 ¼ hours or until a meat thermometer reads 160, basting occasionally with the pan juices. Let stand for 10 minutes before slicing. Yields 10 servings.
- Nutrition Values: Serving size: 4-oz
- Calories per serving: 228, Fat: 10g, Cholesterol: 78mg, Sodium: 277mg, Carbohydrate: 1g, Fiber: 1, Protein: 30
- Diabetic Exchange: 4 lean meat
- NOTE: This recipe is Diabetic Friendly, Gastric Bypass Friendly, and also for anyone.
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The Rating
Reviewed by 10 people-
Ya' know, Iwent to the store today, and I pit a pork loin roast 'back' cuz I didn't think I had enough$ Seeing this wonderful looking riast, I'm gonna go get one sunday Ot turned I did have enough $:) HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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Delish!
joe1155
in Munchen loved it
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You have my heart with this post and my 5!
txbackyardcook
in FORT WORTH loved it
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