Garlic Studded Roast Pork Loin

Name: Garlic Studded Roast Pork Loin
Yield: Serves 4 to 6
Ingredients: 2 teaspoons, dried thyme; 1/4 teaspoon, ground cloves (or ground allspice); 2 teaspoons, table salt; 1 teaspoon, ground black pepper; 2 medium cloves, garlic, peeled and cut into slivers; 2.25 pounds, boneless pork loin roast, center cut, fat trimmed to about 1/8-inch thick; roast tied with kitchen twine in tight cylinder and dried with paper towels

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Appears in Cook's Illustrated May/June 1995, America's Test Kitchen TV

Main Courses

Pork

Roasts

Roast, rest, and roast again is the formula for a pork roast that is juicy and succulently tender.

SERVES4 to 6

TIME1½ hours, plus 2 hours chilling and 30 minutes resting

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WHY THIS RECIPE WORKS

Surprisingly, we found that the ideal method for our roast pork loin recipe involved allowing the roast to rest on the counter between sessions in the oven. By doing so, the middle of the roast gently heated by means of conduction—that is, ...

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