Pork Roast with Flavor Pockets

Preparation info
  • Makes about


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spices and herbs tucked in roast’s pockets season delightfully


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


  • 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