Mom’s Garlic Pork Roast
Total TimePrep: 10 min. Bake: 1-1/4 hours + standing
Wonderful recipe. Don't worry about the cooking time with a pork roast. When your temp gage reaches 142 internal, remove and cover for 15 min. It will raise to 145 degrees internal.
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.
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 mom recently made this a we stuffed the roast with garlic cloves and did not use any other seasonings. It was phenomenal!
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.