Sunday, February 28, 2016

Pork Roast

In my house, protein for our meals consist predominantly of chicken, since it’s extremely versatile and it can be really easy to make something delicious very quickly (sprinkle with herbs and spices, broil a few minutes on each side, and voilĂ !). Occasionally, though, I’ll switch things up and get some pork chops to marinate, and they don’t last long with my husband and toddler gobbling them up! This past holiday season, we were treated to delectable pork coated with fresh herbs and roasted to that perfect combination of crispy, tender, and juicy. Of course I wanted to replicate it! But, since the original recipe called for mostly fresh herbs to be minced or ground with a mortar and pestle, I wanted to try a version with easy-to-get dried spices. The taste was admittedly a little different, but delicious nonetheless, and a dish I would definitely make again!


~3-lb pork roast
~2 TBSP fennel seeds
2 TBSP crushed rosemary
1 tsp ground sage
2-3 garlic cloves, minced
1-2 tsp lemon juice
¼ tsp salt
¼ tsp red pepper flakes
¼ tsp black pepper
2 TBSP olive oil

Preheat the oven to 450°F. Lightly grease a roasting pan. Combine all the herbs and spices with the olive oil and mix well, forming a paste. Place the pork roast fat-side up in the pan. Rub the herb paste all over the top of the pork.


Bake at 450°F for 10 minutes, then reduce the heat to 250°F and bake an additional 50-80 minutes, until the internal temperature measured with a meat thermometer is 145°F. Let cool for about 10 minutes before slicing and serving.


Pour any drippings from the pan into a bowl to enjoy the pork “au jus”!


Find us on Facebook

Savory, juicy, herb-y pork roast.

Posted by The Cooks of Cake and Kindness on Sunday, February 28, 2016

No comments:

Post a Comment