3 large garlic cloves – quartered
2½-3 Lb pork roast – boneless or bone-in
¾ teaspoon salt
¾ teaspoon ground thyme
¼ teaspoon rubbed sage
¼ teaspoon ground cloves
½ teaspoon grated lemon peel
½ cup water
2 tablespoons cornstarch - optional
2 tablespoons water - optional
Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
Pour 1/2 cup water into the cooking vessel. Add roast. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170°F or higher
Remove roast and allow to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened.
West Bend Newsletter
Get more information on our latest news, best offers, and most popular recipes when you sign up.