Cucina Rustica: Pork Roast With Fennel & Ga Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Garlic cloves, chopped
3/4 tsp: Salt,
1 tbsp: Olive oil,
1 tsp: Pepper,
1 tsp: Fennel seeds,
2 lbs: Boneless pork loin roast,
Directions:
In small bowl and using fork, crush garlic with salt until in rough
paste; mix in oil, pepper and fennel seeds. Cut slits over top and
sides of roast; rub paste over roast. Place in shallow dish; cover
and refrigerate for at least 8 hours or up to 24 hours. Let stand at
room temperature for 30 minutes.
Transfer roast to roasting pan. Roast in 325F 160C oven for 90 minutes
until meat thermometer registers 160F 70C. Tent with foil and let
stand for 10 minutes before slicing thinly.
4 servings for $8.40CDN [Oct 94]
Per serving: about 325 calories, 35 g protein, 19 g fat, 2 g
carbohydrate
Serve with green beans and mashed potatoes.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
paste; mix in oil, pepper and fennel seeds. Cut slits over top and
sides of roast; rub paste over roast. Place in shallow dish; cover
and refrigerate for at least 8 hours or up to 24 hours. Let stand at
room temperature for 30 minutes.
Transfer roast to roasting pan. Roast in 325F 160C oven for 90 minutes
until meat thermometer registers 160F 70C. Tent with foil and let
stand for 10 minutes before slicing thinly.
4 servings for $8.40CDN [Oct 94]
Per serving: about 325 calories, 35 g protein, 19 g fat, 2 g
carbohydrate
Serve with green beans and mashed potatoes.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp