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Dilled Pork Roast Recipe

I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.—Clara Sever, Vandling, Pennsylvania

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Dilled Pork Roast Recipe

Prep: 15 min. Bake: 2-1/2 hours + standing

Yield: 10 Servings

15 150 165

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 tablespoon salt
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons garlic powder
6 tablespoons minced fresh dill or 2 tablespoons dill weed

Directions

Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings. Place in a large resealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 170° and meat is tender. Let stand 10 minutes before slicing. Yield: 8-10 servings.

Nutritional Facts 1 serving (5 ounces) equals 340 calories, 17 g fat (6 g saturated fat), 155 mg cholesterol, 847 mg sodium, 1 g carbohydrate, trace fiber, 44 g protein.

Originally published as Dilled Pork Roast in Taste of Home June/July 1997, p41

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