Pork roast with fennel and garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sometimes simple really is best. Serve this aromatic roast with green | ||
| Beans and mashed potatoes. | ||
| 6 | eaches | Cloves garlic, chopped |
| ¾ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Fennel seeds |
| 1 | each | Boneless pork loin roast (about 2 lb) |
Directions
In small bowl and using fork, crush garlic with salt until in rough paste. Mix in oil, pepper and fennel seeds. Cut slits over top and sides of roast, rub paste over roast. Place in shallow dish. Cover and refrigerate for at least 8 hours, or up to 24 hours. Let stand at room temperature for 30 minutes. Transfer roast to roasting pan.
Roast in 325F oven for 90 minutes, until meat thermometer registers 160F. Tent with foil and let stand for 10 minutes before slicing thinly. Makes 4 servings. Per Serving: About 325 calories, 35 g protein, 19 gram fat, 2 g carbo. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-30-94