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Pork Roast with Garlic and Herbs

Tender, succulent and full of flavor, you'll proudly serve this roast to both family and guests. Once the ingredients are assembled, the roast is simple to prepare. Your oven will do most of the work. Like most roasts and other large cuts of meat, remove the meat from the refrigerator 30 to 60 minutes before roasting to take the chill off.
  • 2-1/2 to 3-pound boneless pork roast
  • 6 cloves garlic, minced or put through a press
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried whole rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • vegetable cooking spray
Preheat oven to 400°F.

Trim fat from roast. Combine garlic and next five ingredients in a small bowl, and mash into a paste. Rub garlic paste over surface of roast. Tie roast securely with string at 2- to 3-inch intervals.

Place roast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of roast.

Roast for 1 hour or until meat thermometer registers 150°F. Remove from oven, cover securely with foil, and let stand 15 minutes. Remove string, and cut roast into thin slices.

Makes 6 to 8 servings.

Prep time: 25 minutes; Cooking time: 1 Hour; Ready in: 1 hour 35 minutes

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The serving dishes in our photograph are Fiesta dinnerware.
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