Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
Pork Roast with Garlic & Rosemary
I love Melissa Clark's recipes. This recipe is adapted from hers. I serve it with fresh cranberry sauce, roasted butternut squash and quinoa pilaf.
1 (3-5-pound) boneless pork shoulder
3 large garlic cloves, minced
2 Tbsp kosher salt
3 Tbsp extra virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoons Dijon mustard
1 tablespoon freshly ground black pepper
1. Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
2. Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 325°F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180°F on a meat thermometer), @2 hours. Let rest at least 10 minutes before slicing and serving.
Tip: I also use this same marinade on roast chicken. Rub it on the chicken, inside & under skin before baking. A 3-4 lb. chicken will take @1 1/2 hours to cook at 350 F.