Garlic Pork Roast
Appears in Cook's Country April/May 2010
For a strong-but not painful-garlic kick, we tried a three-pronged attack.
WHY THIS RECIPE WORKS
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 flavo...