ROAST PORK WITH HERBS
From linebb956 16 years agoIngredients
- 5 pound loin of pork with bones shopping list
- salt shopping list
- dried rosemary leaves shopping list
- dried oregano leaves shopping list
- dried thyme leaves shopping list
- dried sage shopping list
- black pepper shopping list
- nutmeg shopping list
- 1 cup thin sliced inion shopping list
- 1 cup this sliced carrot shopping list
- herb GRAVY shopping list
- 1/4 cup pan drippings shopping list
- 1/4 cup flout shopping list
- boiling water shopping list
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..
- MAKE HERB GRAVY
- 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...
People Who Like This Dish 3
- zena824 Somewhere, USA, AR
- binky67 Ellicott City, MD
- craftyazgirl El Mirage, AZ
- linebb956 La Feria, TX
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 5
-
All Comments
-
Your Comments