Pork Roast With Flavor Pockets
1 pork loin roast
1 teaspoon fennel seeds, rubbed between palms of hands to bring out aroma
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano leaves, crushed
1/2 bay leaf
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons chopped parsley
1 teaspoon minced onion
1 clove garlic, minced
1 teaspoon fennel seeds, rubbed between palms of hands to bring out aroma
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano leaves, crushed
1/2 bay leaf
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons chopped parsley
1 teaspoon minced onion
1 clove garlic, minced
Place pork roast, fat side up, on rack in open roasting pan just large enough to hold roast.
Mix remaining ingredients well with fingers.
Make flavor pockets in roast: pierce meat with a knife to a depth of 1" at 2" to 3" intervals over top side of roast. Move tip of knife from side to side to enlarge pocket.
Place 1/2 teaspoon flavor mixture in each pocket, and press it deep into the pocket with fingers.
Close pockets with fingers.
Rub remaining flavor mixture over roast.
Roast meat, uncovered, at 325° for 30 - 35 minutes per pound or until meat thermometer reads 170°.
Remove roast from oven about 20 minutes before serving.
Make gravy with drippings.
Mix remaining ingredients well with fingers.
Make flavor pockets in roast: pierce meat with a knife to a depth of 1" at 2" to 3" intervals over top side of roast. Move tip of knife from side to side to enlarge pocket.
Place 1/2 teaspoon flavor mixture in each pocket, and press it deep into the pocket with fingers.
Close pockets with fingers.
Rub remaining flavor mixture over roast.
Roast meat, uncovered, at 325° for 30 - 35 minutes per pound or until meat thermometer reads 170°.
Remove roast from oven about 20 minutes before serving.
Make gravy with drippings.
"The aroma of the roasting meat is as wonderful as the taste."