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Pork Roast with Garlic and Rosemary
We are constantly on the lookout for recipes which use fresh rosemary. We first
found a variation on this one in a Beautiful Italian cookbook. The touches Patricia Wells
adds are the high-low roasting method and cooking the roast with the bones. Bones add
flavor to both the roast and the gravy. High-low roasting gives you the wonderful
combination of a crisp exterior and juicy interior.
That said, our usual preference is for boneless roasts. To adapt this recipe for a
roast with bones (of 4-5 pounds), you need to allow for roughly another hour of cooking time,
and you'll want to punch a hole through the roast using a skewer and filling the hole with
the garlic-rosemary mix.
| 2 1/2 pound boneless pork roast |
3 sprigs fresh rosemary |
| 2 large cloves garlic, sliced |
salt and freshly ground black pepper to taste |
| 1/2 c. dry white wine |
1/2 c. water |
| 1/4 c. flour |
1/4 c. water |
- Prepare the roast with either an overnight dry salt marinade or a standard
brining.
- About two hours before you plan to serve, preheat oven to 400o.
Rinse the roast to remove the salt, then pat the roast dry.
- Using a sharp knife, cut 9-12 slices in the top of the roast. Insert a sliver of garlic
and a half dozen or so rosemary leaves into each cut. Generously season the roast with
the salt and pepper. Put the roast, rosemary and garlic side up, on a roasting rack in a
roasting pan, and place in the oven.
- Reduce the temperature to 325o, and baste the roast with its pan juices
mixed with the wine and water. Repeat the basting every 20 minutes until the meat
thermometer reads 155o. Set the roast aside, season again, and cover loosely
with foil. Note that the meat will continue to cook for maybe 15 minutes, during which
time its temperature will rise another 5 degrees.
- To make a simple gravy, drain most of the fat from the roasting pan and place it over
a moderate burner. Add several tablespoons of cold water and scrape the pan. After a
few minutes simmering time, add in a mix of flour and water (1/4 cup of each) to thicken
the gravy. A few more minutes of simmering and the gravy is ready.
- Slice the roast, and serve with the gravy on the side.
6 servings
Source: Patricia Wells' Trattoria
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