Savory Pork Roast
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INGREDIENTS 4-pound pork boneless top loin roast
1 clove garlic, cut into halves
1 teaspoon dried sage leaves
1 teaspoon dried marjoram leaves
1 teaspoon saltRub pork roast with cut sides of garlic. Mix remaining ingredients; sprinkle on pork.
Place pork fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Do not add water.
Roast uncovered in 325 degree oven until themometer registers 170 degrees, 2 to 2-1/2 hours. Garnish with frosted grapes, if desired. (To frost grapes, dip in water, then roll in sugar.)
Makes 12 servings
TIP - Roasts are easier to carve if allowed to stand 15 to 20 minutes after removing from oven. Since meat continues to cook after removal from oven, if roast is to stand, it should be removed from oven when thermometer registers 5 degrees lower than desired doneness.