Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and saute 2 minutes, pressing juice from garlic into oil. Discard garlic. (My note: I finely minced the garlic and left it in.) Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert meat thermometer into thickest portion of meat. Roast at 325 degrees until meat thermometer registers 140 for rare (18-20 minutes per pound) 160 for medium (20-22 minutes per pound) or 170 for well done (22-24 minutes per pound. Remove from oven. Allow to stand 15-20 minutes before carving. Source: Eve Protin * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN Posted to MC-Recipe Digest V1 #704 by Lisa Clarke
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|Serving Size: 1 Serving (2210g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1088 (21%)|
|Amt Per Serving||% DV|
|Total Fat 120.9g||161 %|
|Saturated Fat 37.9g||189 %|
|Monounsaturated Fat 43.3g|
|Polyunsanturated Fat 23g|
|Cholesterol 734.2mg||226 %|
|Sodium 15780.6mg||544 %|
|Potassium 6537.7mg||172 %|
|Total Carbohydrate 578.9g||170 %|
|Dietary Fiber 42.7g||171 %|
|Sugars, other 536.2g|
|Protein 414.7g||592 %|
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Calories per serving: 5161
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