{"id":476,"date":"2012-06-17T22:14:58","date_gmt":"2012-06-17T22:14:58","guid":{"rendered":"http:\/\/parrybaysheepfarm.com\/wordpress\/?p=476"},"modified":"2012-06-17T22:14:58","modified_gmt":"2012-06-17T22:14:58","slug":"garlic-pork-roast-source-canadian-living-magazine-march-2004","status":"publish","type":"post","link":"https:\/\/parrybaysheepfarm.com\/wordpress\/2012\/garlic-pork-roast-source-canadian-living-magazine-march-2004\/","title":{"rendered":"Garlic Pork Roast  (Source: Canadian Living Magazine: March 2004)"},"content":{"rendered":"<p>This recipe makes 8 serving(s)<\/p>\n<p>.<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1\u00a0tsp\u00a0(5 mL) fennel seeds<\/li>\n<li>6\u00a0cloves garlic, minced<\/li>\n<li>4\u00a0tsp\u00a0(18 mL) chopped\u00a0fresh thyme, (or 1 tsp\/5 mL dried)<\/li>\n<li>1\u00a0tbsp\u00a0(15 mL) vegetable oil<\/li>\n<li>1\u00a0tsp\u00a0(5 mL) dry mustard<\/li>\n<li>1\/2\u00a0tsp\u00a0(2 mL) each\u00a0salt and pepper<\/li>\n<li>1\u00a0boneless centre-cut double-loin pork roast, (about 2-1\/4 lb\/1.125 kg)<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.<\/p>\n<p>Place roast on rack in roasting pan. Roast in centre of 325\u00b0F (160\u00b0C) convection oven until meat thermometer inserted in centre registers 160\u00b0F (70\u00b0C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.<\/p>\n<p>Conventional oven: Centre rack at 325\u00b0F (160\u00b0C) for 2 hours. To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, add 10 minutes to convection and 1 hour to conventional times.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Garlic Pork Roast<\/strong><strong> (<\/strong><strong>Source:<\/strong> Canadian Living Magazine: March 2004)<\/p>\n<p>This recipe makes 8 serving(s)<\/p>\n<p>.<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1\u00a0tsp\u00a0(5 mL) fennel seeds<\/li>\n<li>6\u00a0cloves garlic, minced<\/li>\n<li>4\u00a0tsp\u00a0(18 mL) chopped\u00a0fresh thyme, (or 1 tsp\/5 mL dried)<\/li>\n<li>1\u00a0tbsp\u00a0(15 mL) vegetable oil<\/li>\n<li>1\u00a0tsp\u00a0(5 mL) dry mustard<\/li>\n<li>1\/2\u00a0tsp\u00a0(2 mL) each\u00a0salt and pepper<\/li>\n<li>1\u00a0boneless centre-cut double-loin pork roast, (about 2-1\/4 lb\/1.125 kg)<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.<\/p>\n<p>Place roast on rack in roasting pan. Roast in centre of 325\u00b0F (160\u00b0C) convection oven until meat thermometer inserted in centre registers 160\u00b0F (70\u00b0C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.<\/p>\n<p>Conventional oven: Centre rack at 325\u00b0F (160\u00b0C) for 2 hours. To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, add 10 minutes to convection and 1 hour to conventional times.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe makes 8 serving(s) .Ingredients 1\u00a0tsp\u00a0(5 mL) fennel seeds 6\u00a0cloves garlic, minced 4\u00a0tsp\u00a0(18 mL) chopped\u00a0fresh thyme, (or 1 tsp\/5 mL dried) 1\u00a0tbsp\u00a0(15 mL) vegetable oil 1\u00a0tsp\u00a0(5 mL) dry mustard 1\/2\u00a0tsp\u00a0(2 mL) each\u00a0salt and pepper 1\u00a0boneless centre-cut double-loin pork roast, &hellip; <a href=\"https:\/\/parrybaysheepfarm.com\/wordpress\/2012\/garlic-pork-roast-source-canadian-living-magazine-march-2004\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,17],"tags":[],"class_list":["post-476","post","type-post","status-publish","format-standard","hentry","category-allrecipes","category-other-recipes"],"_links":{"self":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/comments?post=476"}],"version-history":[{"count":1,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":477,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/476\/revisions\/477"}],"wp:attachment":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/media?parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/categories?post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/tags?post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}