How to make it

  • Preheat oven to 325f
  • wipe pork with damp paper towels
  • In a small bowl, combine 2 each of salt and rosemary,
  • Add 1 1/2 teaspoons each oregano, thyme and sage
  • 1/4 teaspoon pepper and nutmeg.
  • with a paring knife make 1/2 inch deep slits in back of roast between ribs and on the fat side of meat
  • Press half of herb mixture into sllits... rub rest on surface of meat
  • Insert meat thermometer in center of roast away from bone
  • Place fat side up in a shallow roasting pan without rack. roast should rest on the bones.
  • Add onions and carrots
  • Roast 3 hours or until 185... I think now you can do 180
  • Remove roast to heated platter... keep warm in over or wrap in foil and cover with towels..
  • Strain dripping with veggie mixture... Reserve 1/4 cup drippings, discard veggies.
  • In a 1 quart saucepan.. combine the drippings and the flour mix until smooth.. set aside. Pour 1 3/4 cups boiling water into roasting pan. Deglaze pan by boiling
  • Slowly pour boiling liquid into flour mixture... stirring briskly with wire wisk.
  • Stir in 1/2 teaspoon ssalt, 1/4 teaspoon rosemary 1/8 teaspoon oraneno 1/8 teaspoon thyme and sage and pepper. Add a dash of nutmeg.
  • Bring to boil stirring... reduce heat and simmer covered 5 minutes..
  • Serve with roast.
  • A great Sunday dinner...

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