Garlic-studded pork loin roast

Yield: 8 Servings

Measure Ingredient
\N 1 rolled boneless pork loin

: roast -- (2-¼-pound) 1 TB vinegar

2 lg garlic cloves -- thinly

: sliced

½ ts salt

½ ts cracked black pepper

: Vegetable cooking spray : Sage, oregano and rosemary : sprigs

This is an easy way to infuse the pork with garlic. Thinly slice the garlic horizontally. Use a thin boning knife to make 1-inch-deep slits in the roast.

Unroll roast, and trim fat. Reroll the roast, and secure at 1-inch intervals with heavy string. Rub surface of roast with vinegar. Make several 1-inch-deep slits in the roast, and stuff with garlic slices.

Sprinkle salt and cracked black pepper over roast.

Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into the roast. Bake at 350 degrees for 2 hours or until meat thermometer registers 160 degrees. Yield: 8 servings (serving size: 3 ounces).

Recipe By : Cooking Light, May 1995, page 98 From: Debbie Barry - Innermail Emc.Ve

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