Boneless Pork Roast
The herbs and spices used to flavor this roast create an
aromatic taste treat and the flour worked into the outside
of the meat produces a wonderful crisp crust.
INGREDIENTS:
One Boston Butt Pork Roast, 3 to 4 lbs.
2 small or 1 large clove fresh garlic
3 T flour
1/3 to 1/2 tsp. salt
1/4 to 1/3 tsp. dried crushed rosemary
1/4 to 1/3 tsp. basil
1/4 to 1/3 tsp. paprika
dash of cayenne
1/8 tsp. fresh ground black pepper
1 tsp. olive oil
PROCEDURE:
Preheat oven to 450 degrees. Peel and slice the garlic
cloves into thin spears. With a thin knife tip, poke holes
in the roast and insert a spear of garlic in each hole. You
should have 12 to 15 spears in the roast spaced evenly over
the surface. Rub the teaspoon of olive oil over the meat.
Mix the flour, herbs and spices together on a sheet of waxed
paper. Roll the roast in this mixture and press the mixture
into the surface until nearly all of the flour is stuck to
the meat. Use a nail to make a hole in the roast and insert
a meat thermometer into the center. Place fat side up on a
roasting rack in a pan in the hot oven. Turn heat down to
350 degrees, and roast until the thermometer registers 185
degrees (about 40 minutes per pound). Remove from oven and
let sit for 3 or 4 minutes before removing the netting
around the roast. Make pan gravy if you like.
NOTE:
Serve with cranberry or apple sauce, parsley potatoes or
boiled potatoes, gravy and a green or yellow vegetable
accompanied by fresh bread.
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