Garlic Pork Roast
Garlic Pork Roast
Photography by
Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 178 |
| pro | 25 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 68 mg |
| sodium | 201 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit C | 3 |
| folate | 2 |
To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, as we used for the photo, add 10 minutes to convection and 1 hour to conventional times.
Ingredients
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 :
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
- Keywords : Roast; Main Course; Pork; Garlic;
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