Dilled Pork Roast Recipe

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I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.—Clara Sever, Vandling, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES: 10 servings

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

Nutritional Facts

5 ounce-weight: 340 calories, 17g fat (6g saturated fat), 155mg cholesterol, 847mg sodium, 1g carbohydrate (0g sugars, trace fiber), 44g protein

Directions

  1. 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.
Originally published as Dilled Pork Roast in Taste of Home June/July 1997, p41

Light-Bodied Red Wine

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


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Reviewed May. 19, 2013

"This is a very simple way to prepare any pork roast. I love the dill and garlic flavor, and it really enhances the pork."

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