Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Tuesday, October 14, 2008

Roast Pork

I love roast pork above all things! It always amazes me that lots of people have never had it ... why eat pork chops when you can have roast pork?

I am upset that all you can find in grocery stores these days are boneless roasts with absolutely no fat - roast pork is still very good.

1 Loin of pork - anything from 3 to 6 lbs

salt

pepper

thyme

1 cup of wine

1 cup of beef broth

a bunch of white potatoes


Carrots and an onion


Preheat oven to 400F.

Place the roast in a pan - how silly is that? Sprinkle with salt, pepper and thyme.

Toss some cut up carrot and onion in the pan - this is to flavor gravy, not to eat.

Peel and cut up into large hunks all of the potatoes - toss them about the roast.

Pour a bit of the wine and broth over the roast.

Roast for 30 minutes and turn the potatoes.

Turn down oven to 350F.

Roast another 30 minutes and turn potatoes again - add a bit of wine and broth if dry.

Do this again - total cooking time should be about 2 - 2.5 hours. I seem to overdo pork - but I like it falling apart. The liquids should be evaporated and the potatoes kinda frying in the fat.

If the potatoes aren't crispy on the outside - put in another pan and leave in the oven.

Remove roast to rest and make gravy, using any leftover wine and broth.

Serve with applesauce and string beans.


Note to self: No matter how many potatoes you make there will never be enough - so don't kill yourself over it!


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