Sunday, August 14, 2011

Garlic Pork Roast

Garlic Pork RoastThis is my version of the Cuban Pork Roast II that has been floating around the internet for several years. I changed the spices slightly, used white wine instead of red, and left off the marinating overnight part because that requires me to plan entirely too far ahead. I also divided up the garlic cloves in order to spread the flavor more evenly through the roast.

6 garlic cloves
2 lb boneless pork roast
½ t rosemary
½ t thyme
½ t oregano
¼ t salt
¼ t pepper
½ c dry white wine
  1. Quarter garlic cloves lengthwise.
  2. Make 24 deep slits into the pork. Stuff ¼ garlic clove into each cut.
  3. Blend together herbs, salt, and pepper. Rub mixture over surface of roast.
  4. Place in a slow cooker and add wine. Cook on low 7-9 hours until the internal temperature reaches 160°F.
  5. Remove from crock and let stand 5-10 minutes before slicing.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 224
Total Fat 12.3 g
  Saturated Fat 4.3 g
  Polyunsaturated Fat 1.3 g
  Monounsaturated Fat 5.5 g
Cholesterol 66 mg
Sodium 122 mg
Potassium 460 mg
Total Carbohydrates 1.0 g
  Dietary Fiber 0.2 g
  Sugars 0.0 g
Protein 23.3 g

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