The Pork roasting, that is! And boy did I dial up a winner on this one! Again, almost by accident I guess. I did not know my wife put the pork thing on our pick-up shopping list but I'm sure glad she did! It turned out amazing-if you're interested in the back story on my podcast attached here as well as in the podcast section. I'm going to break down the way I made it below, so buckle up!! It is worth the effort for sure!
Rocky's Pork Roast Boast Recipe
Note it did call for 3 anchovies which I did not have on hand-bummer! Look, for all you anchovy lovers out there-go for it-but I don't think it took away from this meal and just the thought of using them makes me a little queasy. This was simply incredible without it!
1 6 lb or so pork roast of some sort. Ours had a big bone in it, but this should work just as awesome boneless-in fact the recipe I started with called for boneless but when in Rocky's kitchen...
2 Tablespoons fresh chopped garlic (I think this is super important-FYI)
2 Tablespoons dried Rosemary (called for fresh but I did not have and the dried worked great!)
2 teaspoons salt (called for kosher salt but all salt is really kosher with me even if they don't say it on the label)
1 teaspoon pepper (said freshly ground but come on man-do I look like a 4 star chef????)
quarter cup olive oil
2 Tablespoons Dijon mustard (said "coarse" whatever that means in a mustard-I had a bottle of Dijon that's probably several years old-and very smooth I might add, and it worked for me just fine, of course...get it? coarse, course?)
I put everything but roast in my pepper blender and mixed it all up real nice-does get pasty which is what you want, and it really smells nice...not sure I'd say that if it had anchovies. Now this is where it gets really fun: Set your roast on some plastic wrap and then lather it up with your freshly made paste (the roast, not the plastic but I guess it would still work). Then wrap that roast win the plastic loosely and let it set for up to 24 hours in the fridge. Mine went for about 15 hours, give or take.
Preheat the oven to 450 degrees and get the roast out of the fridge and let it sit on top there until the oven is heated. I took one of my glass Pyrex roasting pans and put some parchment paper on the bottom and then placed the roast on top of that. Once oven beeps at 450, put your roast in there for 30 minutes. Then turn down the heat to 250 degrees and set your time for 6 hours...that's pretty much it. Mine was done in exactly 6 hours but yours may take longer. You want to get a meat thermometer up to 180 degrees, or do it the old fashioned way and just see if that meat flakes easily when you jab it with a fork. You are supposed to let it sit for 20 minutes which is perfect to roast some asparagus or something. And use the juice!! It is fantastic by the spoonful!!
I'm no Julia Child or Bobby Flay, but I know good food when I eat it for sure!!
Note to disbelievers: There is no need to sear the meat-got it? (podcast does go into that more). This feeds a group of 3 starving savages for an evening with enough left over to make a sandwich or two after. I think with more civilized folk, it might last a little longer though.