Dilled Pork Roast Recipe

4 1 1
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Dilled Pork Roast Recipe

Read Reviews
4 1 1
Publisher Photo
I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.—Clara Sever, Vandling, Pennsylvania
MAKES:
10 servings
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

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

Directions

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 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

Nutritional Facts

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

  • 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
  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 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

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jmkasprak User ID: 2880256 21784
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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