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My mom taught me to poke holes just big enough to stuff garlic cloves in it. I use quite a bit garlic (6-7 medium size cloves cut in half) for a good size roast. Stuff it on the top and sides of roast. Top with seasonings of your choice. Sage is always good w/ pork. My mother even puts fresh basil or parsley in w/ the garlic. This is also good with a roast beef. The garlic flavor is infused throughout the meat and IS DELICIOUS!!!!!!!!

Another friend slabs mustard all over a pork loin/roast and cooks it. She swears by it.

Good luck.


MsgID: 0024395
Shared by: Mary
In reply to: Request
Board: Cooking Club at Recipelink.com
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