Italian Pork Roast
|Pork loin roast||4 Pound (1 Piece)|
|Garlic||10 Clove (50 gm), halved|
|Fennel seed||2 Tablespoon|
|Coarse sea salt||To Taste|
|Freshly ground black pepper||To Taste|
Cut about 20 slits into the fatty portion of the roast, and into each slit tuck 1/2 clove of garlic and a few fennel seeds.
Rub entire roast well with salt and pepper.
Cover with aluminum foil and refrigerate overnight.
Bring roast to room temperature before placing in a preheated 350° F oven.
Roast approximately 30 minutes to the pound.
Serving size: Complete recipe
Calories 3664 Calories from Fat 1483
% Daily Value*
Total Fat 165 g253.5%
Saturated Fat 51.7 g258.5%
Trans Fat 1.4 g
Cholesterol 1451.5 mg483.8%
Sodium 1177.1 mg49%
Total Carbohydrates 33 g11%
Dietary Fiber 13.3 g53%
Sugars 0.5 g
Protein 488 g975.9%
Vitamin A 2.4% Vitamin C 36.9%
Calcium 58.1% Iron 101.7%
*Based on a 2000 Calorie diet