1 tablespoon olive oil
2-3 garlic cloves, peeled and quartered
1 - 1/2 teaspoons chicken bistro (chicken base powder)
water
Rinse and dry the meat well.
Using a sharp knife, push it into the roast to make a 2-inch deep slit and then insert a garlic piece into the meat. Repeat slitting in various places and inserting the rest of the garlic pieces.
In a non-stick frying pan, heat 1 tablespoon oil over high heat until hot and then brown the meat evenly on all sides. Lay the meat in the pan. Cover the pan and bake in preheated oven for 40 minutes. Then remove the cover and continue cooking, uncovered, until desired doneness.
Transfer the cooked roast to a plate and cover with foil - let stand for 10 minutes before carving.
