Garlic Pork Roast
A convection oven reduces roasting time by about one-quarter and produces an evenly cooked roast. For a 4 lb (2 kg) roast, as we used for the photo, add 10 minutes to convection and 1 hour to conventional times.
Servings: 8
Ingredients:
Garlic Pork Roast
Photography by
Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 178 |
| pro | 25 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 68 mg |
| sodium | 201 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit C | 3% |
| folate | 2% |
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1 tsp (5 mL) fennel seeds
6 cloves garlic, minced
4 tsp (20 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) each salt and pepper
1 boneless centre-cut double-loin pork roast (about 2-1/4 lb/1.125 kg)
Preparation:
Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.
Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.
Conventional oven: Centre rack at 325°F (160°C) for 2 hours.
Additional Information
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Roasted Sweet Potatoes: As an easy accompaniment, toss together 4 sweet potatoes, peeled and halved; 2 heads garlic, tips removed; 1 tbsp (15 mL) olive oil; a few sprigs of fresh thyme or 1/2 tsp (2 mL) dried thyme; and 1/2 tsp (2 mL) each salt and pepper; cook in pan with pork roast.
Source
Canadian Living Magazine: March 2004
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