Pork Roast With Flavor Pockets Recipe

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Pork Roast With Flavor Pockets

Anita Mattson


I first tasted this amazing pork roast years ago and could not rest until I had the recipe. It is the best tasting pork roast I have ever had and it will make your home smell wonderful while cooking. Please use all the ingredients and don't leave any out or substitute. Just adjust the ingredients according to the size of the pork roast you have.

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about 8


15 Min


1 8 lb
pork loin roast
1 tsp
fennel seeds, rubbed between palms of hands to bring out aroma
2 tsp
1/4 tsp
1/2 tsp
oregano leaves, crushed
1/8 tsp
ground nutmeg
bay leaf, crushed
1/8 tsp
ground cloves
2 Tbsp
chopped fresh parsley or 1 tablespoon dried
1 tsp
minced onion
clove garlic, minced

Directions Step-By-Step

Place pork roast fat side up, on rack in open roasting pan just large enough to hold roast. In bowl, mix remaining ingredients.
Make flavor pockets by piercing meat with a knife to 1 in depth. Move tip of knife side to side to enlarge pocket. Make pockets at 2" to 3" intervals over top side of roast and make slits the long way of the roast so that when slicing the meat you will cut across the slit.
Place 1/2 tsp of flavor mixture in each pocket with fingers and close pocket with fingers. Rub any remaining mixture over roast.
Roast meat, uncovered, in slow to moderate oven (325-350 degrees) allowing 30-35 Minutes per pound or until meat thermometer indicates internal temperature of 170 degrees.
Remove roast from oven about 20 minutes before serving. Make gravy with drippings in roasting pan. Makes about 8 servings.

About this Recipe

Course/Dish: Pork, Roasts