Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Lean, boneless pork loin 1/2 t Ground cumin
-roast (3 1/2 pounds) 1/4 t Ground pepper
3/4 t Grated lemon peel 3 ea Cloves garlic, minced
1/2 t Salt 1 c Low-salt chicken broth

Trim the fat from the pork. Combine the lemon peel, salt, cumin,
pepper and garlic in a small bowl. Rub the mixture evenly over the
pork. Insert a meat thermometer into one end of the pork roast.
Place the meat in an 11 x 7-inch casserole. Add the broth. Bake for
30 minutes at 400F, then turn the pork over and bake for an
additional 30 minutes or until the meat thermometer registers 160F.
Discard the broth.

Makes 24 (1 1/2-ounce) servings.

Calories 97 (43% from Fat; Protein 12.8 g; Fat 4/7 g (Sat 1.6 g, Mono
2.1 g, Poly 0.5 g); Carbohydrate 0.2 g, Fiber 0.0 g; Cholesterol 37
mg; Iron 0.6 mg; Sodium 89 mg, Calcium 6 mg. [Flying Down To Rio;
Barbara Chernetz] [Cooking Light; January/February 1995] Posted by
Fred Peters.

Submitted By FRED PETERS On 01-22-95

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