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Garlic Pork Roast

From

April​/May 2010

Garlic Pork Roast

For our Garlic Pork Roast recipe, we found that toasting whole, unpeeled cloves of garlic in a dry skillet tamed them and enhanced their nutty flavor. We tried adding garlic to our usual saltwater brine and found it imparted almost no flavor to the meat. The oxygen in the water broke down the allicin (the main flavor component in garlic). Switching to an oil-based marinade solved the problem. Microwaving the toasted garlic cloves along with butter and a few pinches of sugar yielded a mellow garlic butter, which we brushed on the pork after it had roasted.

Serves 6 to 8

For easier butterflying, look for a pork roast that is short and wide (7 to 8 inches long and 4 to 5 inches wide). You need 2 heads of garlic for this recipe. Really.

Ingredients

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