Wednesday, August 02, 2006

Roast Pork

Last night was a quiet night at home with team effort on the dinner production. I decided I wanted a pork roast and Rob started it for me. My inspiration was drawn from the Joy of Cooking

Roast Pork Loin

3 tablespoons fresh herbs, chopped
2 cloves garlic, minced
2 teaspoons fennel seeds, toasted and crushed
1 tablespoon kosher salt
olive oil to make a paste
Combine ingredients to form a thick paste
1 pork loin roast
Poke a few holes in the roast and stuff with paste. Slather the rest of the paste over the roast.
Preheat oven to 500F. Cook roast for 15 minutes, then reduce heat to 250F and continue cooking until roast reaches internal temperature of 145 or however YOU like your pork done. Rest, slice and serve.

My pork was served with roasted yam, onion and feta and fresh green beans.


wheresmymind said...

Feta so makes everything more yum

Cyndi said...

I'm looking forward to when it's cool enough outside to cook in the oven inside! That pork roast looks wonderful. It took me a long time to figure out that I needed to use an internal thermometer so I wouldn't overcook it - I always ended up with tough dry meat.

Lisa said...

Linda, looks greato. I like the fennel in the paste for the pork -- yum. It's funny, because fennel was the secret ingredient on last night's episode of Iron Chef America. You should have seen what Batali and the challengers did with it! Every imaginable use of fennel in all its forms: the fresh bulb, the "pollen," the seeds, the fresh