Monday, May 17, 2010

Recipe - Pork Roast

Hello,

You will notice that we use a lot of pork in our recipes. That is because my daughter was allergic to chicken, beef, turkey, fish and so on for five years. It was during that time that we ate mostly pork and ham. Here is yet another recipe for pork roast.


Pork Roast

1 - 2 lb boneless pork roast
1 tbsp. olive oil (We use corn oil.)
2 cloves garlic, minced or crushed (We sprinkle the pork with Garlic Powder.)
1 tsp. salt (We salt the roast on one side then the other.)
1 tsp. pepper (We pepper the roast on one side then the other.)
6 large carrots, peeled and finely diced
6 stalks celery, finely chopped
4 potatoes, chopped

Preheat the oven to 350 º F. Pour or spray the oil over the pork and then add the garlic, salt, and pepper. Place the pork in the center of a 9"x13" baking pan. Place the mixed vegetables around the pork. Cook for about 1 hour, until juices run clear when pricked with a fork, or until the meat thermometer reaches 160 º F. If you would like a pale pink center, you should cook the pork until it reaches approximately 140 - 145 º F.

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