Pork Roast with Flavor Pockets

Name: Pork Roast with Flavor Pockets
Yield: Makes about 8 servings
Ingredients: ½ tsp. orégano leaves, crushed; ½ bay leaf, crushed; ½ tsp. ground nutmeg; ½ tsp. ground cloves; 1 (8 lb.) pork loin roast; 1 tsp. fennel seeds, rubbed between palms of hands to bring out aroma; 2 tsp. salt; ¼ tsp. pepper; 1 clove garlic, minced; 1 lb. minced onion; 2 tblsp. chopped parsley

Preparation info

Makes about
8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Spices and herbs tucked in roast’s pockets season delightfully

Ingredients

1 (8 lb.) pork loin roast
1 tsp. fennel seeds, rubbed between palms of hands to bring out aroma

Starter
Gluten-free

Method

Place pork roast, fat side up, on rack in open roasting pan just large enough to hold roast. Mix remaining ingredients well with fingers.
Make flavor pockets in roast— pierce meat with a knife to a depth of 1″. Move tip of knife from side to side to enlarge pocket. Make pockets at 2 to 3″ intervals over top side of roast.
’ Place