How to make it

  • Combine first 6 ingredients in a small bowl, mix to a paste
  • Spread all over pork roast
  • Place in a roasting pan, bone side down. Let stand at room temperature one hour (or cover and refrigerate for a day), then let stand at room temp one hour before cooking
  • preheat oven to 425
  • Place red peppers in a pie dish; sprinkle with garlic and chopped tomato, drizzle with oil and set aside
  • Roast pork 15 minutes
  • Reduce oven temp. to 325 F. Place dish with red pepper mixture alongside pork in oven; roast 30 minutes and remove pepper mixture and cool.
  • Continue roasting pork until it registers 140 to 145 on a meat thermometer, approximately another hour and 15 minutes longer for a total roasting time of about 2 hours
  • Remove from oven and tent with foil; let rest about 20 minutes
  • Reserve roasting pan
  • Chop almonds with breadcrumbs in mini processor
  • Add pepper mixture; blend until smooth
  • Spoon off any fat from drippings in pan
  • Add sherry to pan; place over two burners and boil, scraping and deglazing pan until juices are reduced to about 1/4 Cup....about 7 minutes
  • Scrape pan juices and any browned bits into mini processor and blend until smooth
  • Season roast with salt and pepper
  • Cut roast between bones into individual chopps and serve with sauce

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    The sauce here sounds wonderful! 5 forks and thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
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