• 4 lbs. pork loin roast, chine bone removed, fat trimmed
• 2 cloves garlic, peeled, cut in half
• 1 tsp. coarsely ground black pepper

Preheat oven to 350°F. Rub garlic over all surfaces of loin, and sprinkle generously with black pepper. Place rack of pork, bones up, on rack in shallow roasting pan. Roast 1 to 1-1/2 hours, about 18-20 minutes per 1 lb., until a meat thermometer inserted in center of loin eye reads about 155°F. Remove rack from oven, let rest about 10 minutes. Cut between rib bones to serve.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 367, fat 27.9g, 70% calories from fat, cholesterol 105mg, protein 26.9g, carbohydrates 0.2g, fiber 0.0g, sugar 0.0g, sodium 34mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 3.9, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Riesling, Burgundy, or Gewürztraminer.