Monday, January 15, 2007

Tuscan-Style Pork Roast

First, if only you could smell this. It made our house smell awesome, hubby came home from work, walked in the door and it about knocked him over! I was like, “You want me to see if they can make a Yankee candle out of that for your office?”

Anyway, a few notes about making this and making it as easy as possible. Have the butcher clean off the fat and cartilage from the bones. This really is, when you get the roast done and slice it into chops, pork chop on a “stick” your kids will be able to eat and it’s more fun! My boys loved it! But then again, they also really like pork.

This is from the Weight Watchers New Complete Cookbook. And doesn’t taste like “diet” food, it’s just a nutritious, lean dish. And completely tasty!

Tuscan-Style Port Roast

1 (2 1/4-pound) bone-in pork loin roast

3 garlic cloves, slivered lengthwise

4 tsp. olive oil

1 T. minced fresh rosemary

1/2 tsp. salt

1/2 tsp. ground pepper

1/2 C. white wine

Preheat oven to 350°. With a small sharp knife, make several small incisions in the roast; insert a sliver of garlic in each incision. Rub the roast with oil, rosemary, salt and pepper.

Place the roast, bone-side down, in a shallow roasting pan; pour the wine into the pan. Roast, basting occasionally with the pan juices, until cooked through and an instant-read thermometer inserted in the pork (not touching bone) registers 160°, about 1 1/2 hours. Let stand 10 minutes before slicing.

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