| Pork Roast |
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This is my favorite pork recipe.
The pork is roasted slowly with
aromatic vegetables and herbs and this
lets the meat to become very tender and
flavorful. Sides: Baby potatoes sautéed in butter and green peas. Wine: Chardonnay Tips: Although the recipe calls for a boneless roast, you can use one with a bone, just carefully cut it out before marinating. If a roast has a bone, it should be about 4-5 pounds so that you still have 3 pounds of meat left when you cut out the bone. After marinating, the roast can be rolled together and tied with strings to keep its shape. |
| Serves 6 |
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| Ingredients | Directions |
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3 Lb boneless roast of pork 3 tsp salt 1/2 tsp pepper 1/2 tsp each ground rosemary, sage, and thyme 2 cloves mashed garlic |
6-24 hours before cooking: Mix all the ingredients together and rub them into the surface of the pork. Place in a covered non reactive bowl, cover and refrigerate for at least 6 hours, but 24 are recommended. Turn the meat 2-3 times during the marinade. |
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strong white thread A heavy fireproof casserole just large enough to hold the meat 3 Tbsp oil |
Preheat the oven to 325F. Scrape off the marinade and dry the meat off with paper towels. Tie the toast with 5-6 strings so that it holds together during cooking. Brown the pork in oil on medium-high on all sides. Remove pork to a side dish. |
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1 sliced yellow onion 1 sliced carrot 1/4 tsp each ground rosemary, sage, and thyme 4 parsley springs |
Put the vegetables and herbs into a casserole. Cover and cook on low for 5 minutes, stirring once. |
| A bulb baster | Place the meat in the casserole, its fattiest side up. Cover the casserole and heat it until the meat is sizzling, then place in lower third of preheated oven for 2 hours. Baste the roast 2 or 3 times during this period with the juices in the casserole. |
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1 cup dry white wine, or beef broth potato masher |
After removing pork from the oven, place it on a hot platter, and discard trussing strings. Add the wine or broth to the sauce in the casserole, turn the heat to high and boil down for about 5 minutes. Mash the vegetables into the sauce with potato masher. |
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Optional: 1 cup light cream 1/4 tsp salt 1/8 tsp pepper |
Another sauce option: Add cream to the sauce, and bring to a boil. Reduce heat immediately and season with salt and pepper. |
| gravy boat | Serve the sauce in the gravy boat with the pork. |