Garlic And Rosemary Pork Roast

Recipe Ingredients

2		Garlic cloves
		Salt - to taste
3 sections		Rosemary sprigs - (4" long)
1/4 cup	59ml	Olive oil
3 1/2 lbs	1589g / 56oz	Pork butt - (to 4 lbs)

Recipe Instructions

Crush garlic in mortar and pestle or food processor to coarse puree. Add pinch of salt to make process easier. Strip leaves from rosemary and grind with garlic. While pureeing, slowly add olive oil in thin stream to make fairly smooth paste. Sprinkle pork roast all over with salt. Rub in all of garlic-rosemary paste on all sides.

Place on roasting rack in low-sided roasting pan and cook at 350 degrees until internal temperature reaches 165 degrees, about 1 1/2 hours. Remove from oven, tent with aluminum foil and set aside for 10 minutes for temperature to stabilize before slicing.

This recipe yields 8 to 10 servings.

Each of 10 servings: 370 calories; 139 mg sodium; 86 mg cholesterol; 32 grams fat; 0 carbohydrates; 19 grams protein; 0.01 gram fiber

Source:
The Los Angeles Times, 11-11-1998

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