TOTAL TIME: Prep: 20 min. Cook: 1 hour 40 min. + standing
MAKES: 6-8 servings


  • 1 pork loin roast, backbone loosened (about 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


  1. With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper.
  2. Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving. Yield: 6-8 servings.
Originally published as Garlic-Stuffed Pork Roast in Taste of Home June/July 1995

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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