Wendell found the recipe for this pork roast here. Do you see the cut-off portion in the lower left corner? That's the bit I ate and went "OMG, so ono!" and ran to get my camera.
INGREDIENTS
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary leaves
- One 4-pound pork rib roast cut from the loin end, chine bone removed
- Salt and freshly ground pepper
- INSTRUCTIONS
- In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
13 comments:
Happy New Year Jalna!
Looks so delicious and very juicy!
Happy New Year, Mmiissee!!
I've been away from the computer these past few days (won't get one for home until I retire), and have to say I loved your photo of your teeth brushing! You are a precious, hilarious, kind-hearted soul, and I so love reading your blogs! I also love Wendell's recipes!
sounds yummy!
Was this pre or post kidney stone er?;)
YUM!! My mom used to make a killer pot roast too.
Oh no! Looks too ono. Mouth is watering.
Awwwww. . . Lorna . . . thanks so much!
It was really good, Kat.
Anon, it was waaaay pre-stone. LOL.
Ooooh Chet, I like pot roasts too!
I know Aunty . . . "Oh no!"
uuuuuuu low carb too!!!
I wonder if it makes kidney stones, Les . . .
Looks so good. I vowed to not eat much meat these days : (.
I'm not too much of a meat eater, Susan. With me it's the carbs.
That looks so easy. Can I have a corner too?
Post a Comment