Lemon-and-garlic roast pork

24 servings

Ingredients

Quantity Ingredient
1 Lean, boneless pork loin roast (3 1/2 pounds)
¾ teaspoon Grated lemon peel
½ teaspoon Salt
½ teaspoon Ground cumin
¼ teaspoon Ground pepper
3 eaches Cloves garlic, minced
1 cup Low-salt chicken broth

Directions

Trim the fat from the pork. Combine the lemon peel, salt, cumin, pepper and garlic in a small bowl. Rub the mixture evenly over the pork. Insert a meat thermometer into one end of the pork roast.

Place the meat in an 11 x 7-inch casserole. Add the broth. Bake for 30 minutes at 400F, then turn the pork over and bake for an additional 30 minutes or until the meat thermometer registers 160F.

Discard the broth.

Makes 24 (1½-ounce) servings.

Calories 97 (43% from Fat; Protein 12⅘ g; Fat 4/7 g (Sat 1⅗ g, Mono 2⅒ g, Poly ½ g); Carbohydrate ⅕ g, Fiber 0.0 g; Cholesterol 37 mg; Iron ⅗ mg; Sodium 89 mg, Calcium 6 mg. [Flying Down To Rio; Barbara Chernetz] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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