Wednesday, March 9, 2011

Pork Roast with Garlic and Rosemary

Yesterday was another cold day here in new England...even though the meteorological Spring has begun!
Cold but clear enough to see something quite amazing...The space shuttle and the space station following each other in an orbit around the Earth. Incredible!

But enough small talk! Back to dinner.
By the end of the winter it gets hard to come up with new ideas. I am tired of the stews, but I am not yet ready to grill every night...(although lets be fair...I do usually sent Bob out in the cold to grill!).

We had a bunch of pork roasts in the freezer...When Roche Brothers has a whole loin on sale, we buy one, cut it in three roasts and freeze them...I have cooked pork in a lot of ways, often with fruits, or with tomatoes and onions...This Epicurious inspired recipe is very traditional in tastes and cooking method, but also original in delivery!

Pork Roast with Garlic and Rosemary

Serves 8

1 3-lb pork loin
6 large cloves of garlic, minced
5 sprigs (about 1/3 cup) rosemary, minced
2 tsp salt
pepper to taste
1 cup white wine
2 Tbsp butter

Combine the garlic and rosemary together. Add the salt.

With a long and thin knife, make an incision in the center of the side of the roast, piercing the roast in its center lengthwise, all the way through. With the handle of a long wooden spoon, enlarge the incision. Stuff the roast with all but 2 Tbsp of the garlic-rosemary mixture. When done, rub the roast with the remaining mixture and let sit for about one hour.

Heat the oven to 300F.
Place the roast in a baking dish, season with pepper and pour one cup of white wine at toe bottom of the dish.
Cook in the oven for approximately 1hour and 10 minutes. Transfer the roast form the dish to a cutting board; cover with aluminum foil and let rest for 15 minutes.
Meanwhile, scrape the juices form the dish, adding a bit of wine if necessary. Add the butter and keep warm in the oven - turned off.
Slice the roast thin and serve with either potatoes, green beans...

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