Publisher Photo
Publisher Photo
The garlic gives this roast its special flavor. The broth or wine boils down to make a flavorful gravy.—Dorothy Pritchett, Wills Point, Texas
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 boneless rolled pork loin roast (4 to 5 pounds)
  • 4 garlic cloves, peeled and cut into thin slivers
  • Salt and pepper to taste
  • 1 cup white wine or chicken broth
  • Horseradish, optional

Directions

Using the point of a paring knife, make slits all around the roast. Insert garlic into slits. Rub roast with salt and sprinkle with pepper. Place in a roasting pan and insert a thermometer. Bake at 325° for 30-40 minutes per pound or until thermometer registers 160°-170°. Remove from the pan and let stand.
Meanwhile, place pan on stovetop over high heat. Skim off fat. Add wine; cook until gravy is reduced by half and coats the back of a spoon. Slice meat; serve with gravy, and horseradish if desired. Yield: 12-15 servings.
Originally published as Garlic Pork Roast in Taste of Home February/March 1993, p54

Nutritional Facts

5 ounce-weight: 161 calories, 6g fat (2g saturated fat), 60mg cholesterol, 36mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 23g protein.

  • 1 boneless rolled pork loin roast (4 to 5 pounds)
  • 4 garlic cloves, peeled and cut into thin slivers
  • Salt and pepper to taste
  • 1 cup white wine or chicken broth
  • Horseradish, optional
  1. Using the point of a paring knife, make slits all around the roast. Insert garlic into slits. Rub roast with salt and sprinkle with pepper. Place in a roasting pan and insert a thermometer. Bake at 325° for 30-40 minutes per pound or until thermometer registers 160°-170°. Remove from the pan and let stand.
  2. Meanwhile, place pan on stovetop over high heat. Skim off fat. Add wine; cook until gravy is reduced by half and coats the back of a spoon. Slice meat; serve with gravy, and horseradish if desired. Yield: 12-15 servings.
Originally published as Garlic Pork Roast in Taste of Home February/March 1993, p54

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