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Pork Roast with Thyme
We give Claiborne credit for this recipe because most of the sauce comes from him, but
the other pieces were collected from three or four sources.
We've tried--and loved--two quite different ways to roast the meat, the oven-centered
approach given below and a Weber charcoal grill. For the Weber, be sure to have the coals
off to the side and a drip pan in the middle. This technique still roasts the pork,
but it produces a crisper crust and a smokier flavor.
| 2 1/2 pound boneless pork roast |
2 large cloves garlic, sliced |
| 1 T. fresh thyme |
2 T. lemon juice |
| salt and freshly ground black pepper to taste |
3 T. olive oil |
| 1 c. chicken stock |
2 T. all-purpose flour |
| 2 T. water |
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- 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 350o.
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
into each cut. Mix the thyme, lemon juice, spices, and olive oil together, and rub them
over the pork. Put the roast, garlic side up, on a roasting rack in a roasting pan, and
place in the oven.
- Roast the pork 25-30 minutes per pound, 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 the stock and scrape the pan. Add the
remaining stock. After a few minutes simmering time, add in a mix of flour and water
(2 T. 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: Craig Claiborne, The New York Times Cookbook
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