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Garlic Pork Roast Recipe

Garlic Pork Roast Recipe photo by Taste of Home

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Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana

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Garlic Pork Roast Recipe

Prep: 10 min. Bake: 1 hour 30 min. + standing

Yield: 8 Servings

10 90 100

Ingredients

1 bone-in pork loin roast (5 pounds)
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
1/2 cup chopped celery
8 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

Preheat oven to 350°. With a sharp knife, cut a deep pocket between each rib on meaty side of roast. In a small bowl, mix the green pepper, green onions, celery and garlic; stuff into pockets. Sprinkle salt and cayenne pepper over roast.
Place roast in a shallow roasting pan, stuffing side up. Roast 1-1/2 to 1-3/4 hours or until a thermometer inserted in pork reads 145°. Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.

Nutritional Facts 1 serving equals 298 calories, 13 g fat (5 g saturated fat), 114 mg cholesterol, 399 mg sodium, 2 g carbohydrate, 1 g fiber, 40 g protein.

Originally published as Garlic Pork Roast in Taste of Home December/January 1994, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Garlic Pork Roast

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Reviewed on May. 09, 2013 by Bonsterus

I couldn't find bone-in pork loin roast here so I used butt roast instead. It took 4 hours to get to 145 degrees and although the flavor was great, the meat was pretty tough. In the end, we threw the meat into a dutch oven with some beef broth for another 2 hours at 300 degrees. It was much more tender.

Reviewed on Feb. 14, 2013 by Potroast911

I made two of these roasts for a big family dinner. I chose this recipe since half of us can't eat beef but my husband really wanted a roast. It was a big hit! There was one piece left when our guests went home and even it was polished off before the sun rose. (I did leave out the green pepper though)

Reviewed on Dec. 31, 2012 by bestnorthwest

Outstanding! I used fresh herbs and garlic rather than the vegies and green onions. Lovely presentation.

Reviewed on Nov. 27, 2012 by Summy

Never in my life have I made or had a pork roast so delicious. This recipe is outstanding and flavorful. I did not change one thing about it. I am not a huge fan of pork, because it usually seems to come out bland. But, this recipe takes on the flavor of the garlic stuffing, and is elegant and superb.