- 1 bone-in pork loin roast (5 pounds)
- 1/2 cup chopped celery
- 1/2 medium green pepper, finely chopped
- 1/2 cup thinly sliced green onions
- 8 garlic cloves, minced
- 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, bone side down. With a sharp knife, cut deep pockets between ribs into top of roast. 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Mom's Garlic Pork Roast
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"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."
"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."
"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)"
"Outstanding! I used fresh herbs and garlic rather than the vegies and green onions. Lovely presentation."
"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."