Deep-Peppered Pork

Preparation info
  • Makes about


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You cook and carve meat ahead to reheat with potatoes at mealtime


  • 1 (4 lb.) boneless rolled pork roast
  • Coarsely ground pepper Salt
  • Fresh garlic (optional)


  • With a sharp knife, pierce surface of pork about 1½ ″ deep in about ten places. With your forefinger, press into each hole about ⅛ tsp. pepper, about tsp. salt, ¼ clove garlic and a thin strip of lemon peel (yellow part only). Rub surface of roast with lemon juice, salt and pepper.
  • Place pork on rack in roasting pan; insert meat thermometer. Bake in slow to moder