If you buy a boneless roast that is held together with netting, remove it so the herb/garlic mixture can be rubbed an all cut surfaces of the roast. Then try to put the roast back together as best you can without the netting!
- 3 lb. boneless pork loin roast
- 6 lg. cloves garlic, peeled and cut up
- (do not use garlic press)
- 1 Tbsp. salt
- 3 Tbsp. fresh chopped parsley
- 1 tsp.paprika
- 1/2 tsp. oregano
- 1/3 c. olive oil
With mortar and pestle, pound garlic and salt to form a smooth paste. Add parsley and pound to incorporate. Stir in spices, then gradually add oive oil. Rub mixture over all sides of roast, then cover tightly and refrigerate at least overnight or for up to 2 days. Bring to room temperature, then place on roasting rack in roasting or baking pan. Roast at 450 F. for 15 minutes, then reduce temp. to 350 F. and roast about 45 minutes longer or till meat thermometer reaches 170 F. Let stand 10 minutes before slicing.
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Submitted By: Cathie Anderson
Herb and garlic pork roast