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Garlic-Studded Pork Loin Roast

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  • 1 Rolled boneless pork loin roast; (2-1/4-pound)
  • 1 tb Vinegar
  • 2 lg Garlic cloves; thinly sliced
  • 1/2 ts Salt
  • 1/2 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
Posted to MC-Recipe Digest V1 #256
Date: Thu, 24 Oct 1996 23:52:55 +0000
From: Patti McCoy <>
Serving Ideas : Garnish roast with fresh herbs.