Pork Roast
1 whole head of garlic (seriously) peeled & ready
Fresh Rosemary 2-3 pieces
Pepper to taste
Very Little sprinkle of sea-salt
1 tbsp of olive oil
Take thawed pork roast and cut 1/2 " slits in rows down the length of roast on top (I usually make 3 rows of about 8 slits). Take 4 of the garlic cloves and place in a food chopper with 1 tbsp of olive oil and a dash of sea salt, chop well and put aside. Next, take remaining cloves and cut into 3 pieces each. Stuff garlic pieces into the slits on top of pork roast. Now take garlic and oil combo and spread across top of roast. Peel leaves off rosemary stalks, sprinkle leaves across top of roast. Sprinkle all with pepper to taste and a small sprinkle of sea-salt across the top. Bake at 400 degrees covered for 2 hrs (depends on size of roast) then uncover and bake an additional 1 hr. This is divine!! We use the leftover pork the following day for BBQ sandwhiches. I use the "white" meat rather than the dark meat for my meals b/c of fat content. I also use the buffalo sauce over my pork on a slice of 40 cal bread as my open face bbq pork sandwich.
As for the salt content, measure out 1/4 tsp of sea-salt and the mg of sodium is 480 +/-. Use only this much for the entire recipe and when you spread this across the entire meal and your intake is very insignificant above what is in the meat.
Karen1234: 3 Fat Chicks
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