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
- 1/2 cup chopped celery
- 1/2 medium green pepper, finely chopped
- 1/2 cup thinly sliced green onions
- 8 garlic cloves, minced
- 1 bone-in pork loin roast (5 pounds)
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic.
- Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill each with vegetable mixture. Sprinkle roast with salt and cayenne.
- Roast 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
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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