Recipe - Cucina Rustica: Pork Roast With Fennel And Ga

6 Garlic cloves, chopped
Three fourths teaspoon Salt
1 tablespoon Olive oil
1 teaspoon Pepper
1 teaspoon Fennel seeds
2 pound Boneless pork loin roast

In small bowl and using fork, crush garlic with salt until in rough paste;
mix in oil, pepper and fennel seeds. Cut slits over top and sides of roast;
rub paste over roast. Place in shallow dish; cover and refrigerate for at
least 8 hours or up to 24 hours. Let stand at room temperature for 30
minutes.

Transfer roast to roasting pan. Roast in 325F 160C oven for 90 minutes
until meat thermometer registers 160F 70C. Tent with foil and let stand for
10 minutes before slicing thinly.

4 servings for $8.40CDN [Oct 94]

Per serving: about 325 calories, 35 g protein, 19 g fat, 2 g carbohydrate

Serve with green beans and mashed potatoes.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living
Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini