posted by dar11 11-06-98 2:13 PM
Pork Roast with Flavor Pockets
Farm Journal's Country Cookbook,
copyright 1972)
1 (4 lb.) pork tenderloin
1/2 tsp. fennel seeds (rubbed between palms of hands to bring out aroma)
1 tsp. salt
1/2 tsp. oregano leaves, crushed
1/2 bay leaf, crushed
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tblsp. chopped parsley
1 tsp. minced onion
1/2 clove garlic, minced
Preheat oven to 325 degrees F.
Place pork roast flat 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, cut strips every 1 or 1 1/2 "'s and make hold with finger. Place 1/2 tsp. flavor mixture in each pocket and press it deep into the pocket with your finger.
Close pocket with fingers and rub remaining flavor mixture over roast. Sprinkle with cloves. Bake at 325 degrees allowing 30-35 minutes per pound or until meat thermometer reaches 170 degrees.
Remove roast from oven about 20 minutes before serving. Make gravy with drippings in roasting pan. Makes 8 servings.