Recipe by Pam Anderson
"The aroma of roasting garlic and cider will have everyone hungry for this tender pork roast long before supper."
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1 (4 pound)
boneless pork loin roast
garlic, each cut into 6 slivers
ground black pepper
dried thyme leaves
apple cider vinegar
Due to a need to simplify, I used garlic powder and thyme as the seasonings. I had a 5 lb roast, and used 1/3 cup cider vinegar and a cup of cider for the cooking liquid, which avoided knocking the family out of the house with the vinegar fumes. I made the sauce as directed and cooked to 145. Moist, flavoful, with just a hint of bite from the vinegar.
The roast was wonderfull, full of flavor and very moist! 2 out of 5 liked the applecider sauce I will prob not make the sauce again but will cook the roast the same. Thanks for the great roast recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic-Studded Roast Pork with Cider Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
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