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Mom's Garlic Pork Roast Recipe
Mom's Garlic Pork Roast Recipe photo by Taste of Home
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Mom's Garlic Pork Roast Recipe

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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
Featured In: Mom's Best Recipes
TOTAL TIME: Prep: 10 min. Bake: 1 hour 15 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 15 min. + standing
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving: 298 calories, 13g fat (5g saturated fat), 114mg cholesterol, 399mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 40g protein. Diabetic Exchanges: 5 lean meat.

Directions

  1. Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic.
  2. Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne.
  3. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. 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.


Reviews for Mom's Garlic Pork Roast

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
ewhite234@gmail.com User ID: 7564909 242122
Reviewed Jan. 19, 2016

"This was delicious. Only a few changes: I used a butt roast instead of loin roast. Cooked at 300 degrees about 18 min/lb and I skipped the green peppers. Turned out very moist. Will make again."

MY REVIEW
tsuop User ID: 6274346 240700
Reviewed Dec. 31, 2015

"Fab!!! A grocery store butcher will cut any roast you request. Any pork with the bone will be more tender & have more flavor than boneless. I eliminated the green pepper, I think they take over a dish. Other than that a real keeper, thanks for sharing,"

MY REVIEW
Solemommy User ID: 8249035 237861
Reviewed Nov. 22, 2015

"My mom recently made this a we stuffed the roast with garlic cloves and did not use any other seasonings. It was phenomenal!"

MY REVIEW
rebelwithoutaclue User ID: 4288906 225485
Reviewed Apr. 27, 2015

"Have never seen a bone-in pork loin at the supermarket but the boneless loin works great as long as you pull it from the oven @ 145 degrees. My 5 1/4 lbs loin cooked perfect in 2 hours. If you have to have bone-in and use a butt, you must cook low and slow @ 225 degrees or it will be tough at higher temps."

MY REVIEW
Bonsterus User ID: 7241673 4131
Reviewed May. 9, 2013

"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."

MY REVIEW
Potroast911 User ID: 3101033 2628
Reviewed Feb. 14, 2013

"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)"

MY REVIEW
bestnorthwest User ID: 2094939 3179
Reviewed Dec. 31, 2012

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

MY REVIEW
Summy User ID: 1386846 1241
Reviewed Nov. 27, 2012

"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."

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