09 October 2011

Day 9-31 Days of Samhuinn Cooking-Mama Moon's Garlic Stuffed Pork Roast

Over the years our mandatory staple at our Samhuinn feast has been garlic-stuffed pork roast.  I'm not a big pork eater until October hits and then I am known to have it at least a few times over the course of the season.

Mama Moon's Garlic Stuffed Pork Roast with Rosemary and Onion

1 pork roast, boneless (tenderloin works too)
garlic cloves, sliced lengthwise (amount is dependent on the size of the roast and your preference)

with a sharp knife pierce the flesh about an inch or so all over and stuff with garlic slivers

in a small bowl mix; (depends on size of roast, measurements below are for a 3-5lb roast)

2 TB chopped rosemary
1 tsp chopped or dried sage
1 tsp chopped or dried thyme
sea salt

blend and rub down roast with mixture, throw away any extra if cross contaminated by your hands.  Then rub down roast with

3TB olive oil

and top roast with

1 onion, sliced into thin rings

Cook in a 325* oven for roughly 20min per pound and until a thermometer inserted into the thickest part of the cut registers a temperature of 160°F for medium doneness (165°F to 170°F for well done).

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