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| ROAST PORK | |
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1 (4 lb.) pork roast, loin or center cut 2 cloves garlic, minced Salt and pepper to taste 4 bay leaves 1/2 c. vinegar 1/2 tsp. thyme Pierce the roast in several places with a two-pronged fork. Force minced garlic into each hole, again with the aid of the fork. Sprinkle liberally with salt and pepper. Place the 4 bay leaves in the bottom of the roasting pan. Place the roast on top, fat side up. Combine vinegar and thyme, and pour evenly over the roast. Place in a preheated 325 degree oven, allowing 35 minutes baking time per pound. Baste occasionally. Yield: 5-6 servings. | |
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recipe reviews #31596
Mary C (Illinois) says:
I had purchased a 4# loin center boneless pork roast that was injected w/a small % of water (12%), salt & sodium phosphate. Didn't use a lot of salt just added more pepper. Used apple cider vinegar (recipe called for vinegar) and added coarse ground garlic powder w/parsley (top & bottom) baked for 3 hours. I enjoy making no fuss meals that cook themselves-leaves me more time for other things. The roast was amazing. Full of flavor and very tender.
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