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Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta
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Nutritional Facts 3-1/2 ounces cooked pork equals 184 calories, 8 g fat (2 g saturated fat), 68 mg cholesterol, 157 mg sodium, 1 g carbohydrate, trace fiber, 26 g protein.
Originally published as Tuscan Pork Roast in Taste of Home February/March 1995, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jul. 20, 2011 by bujvary
Just put the rub on the roast seems very garlicky hoping it will be ok
Reviewed on Jul. 18, 2011 by bujvary
Sounds amazing I am making it Thursday for my family. Question says to rub the mixture and then place it fat side up? I assume I must have to rub it around the entire piece of meat not just on the top??
Reviewed on May. 09, 2011 by linsvin
Since I LOVE garlic I absolutely loved the flavor of this roast. So quick to put together and so moist, a REAL keeper.
Reviewed on Jul. 21, 2010 by klazarrus
Great results, very simple, a juicy tender Roast
Reviewed on Sep. 28, 2009 by cwbuff
Terrific, easy way for a great pork roast! Who says good cooking has to be hard or time-consuming? I find that most of today's cuts of pork roast are extremely lean, so cook it the minimum time and be sure to let it stand the 10 minutes to keep it juicy. Get a thermometer and use it after the first 2 hours.
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