Garlicky Country Style Pork Roast
Makes 3 servings per pound.
Ingredients:
1 (5- to 8-pound) rolled pork loin or butt roast
3 garlic cloves, minced
2 teaspoons freshly ground black pepper
2 teaspoons dried leaf rosemary
1 teaspoon coarse kosher-style salt
2 tablespoons vegetable oil or olive oil
Method:
Place roast on a rack over a roasting pan. Combine garlic, pepper, rosemary, salt and oil.
Rub evenly all over roast. Insert a meat thermometer into thickest part of meat.
Place in oven and set at 350F (175C). Roast 1 to 2 hours or until thermometer registers 160F (70C) to 165F (75C).
Let stand 20 minutes before carving.
Notes:
Pork butt, which is actually a shoulder cut, is the least-expensive yet one of the tastiest cuts. The loin roasts, whether bone-in or bone-out are meatier with larger muscle structure, making carving nice slices easier. I prefer the rolled pork loin for this all-time favorite country-style pork roast, but the days before payday, I might settle for a butt cut on a supermarket special!
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