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January 05, 2005

My Recipe for this week's Carnival

This is a pretty simple recipe for a pork roast.
Place your pork roast in a glass bowl and marinate for at least two hours in marinade:
1/4th cup Extra Virgin Olive Oil
1/2 cup brandy
2 cups white wine of your choice
1 to 1 1/2 teaspoons rosemary (dried) If you have fresh, use several sprigs
6 garlic cloves, crushed or minced
1 medium onion, sliced thin
3/4 teaspooon thyme
salt
1 bay leaf

After marinating (sometimes I marinate it overnight), remove the pork roast from the marinade and pat dry. (be sure to save the marinade).
Heat a large pot on high for a few minutes, add some olive oil to slightly cover the bottom and then quickly sear the pork roast in the hot oil. Pour the marinade (without the onions and bayleaf) over the roast - this will smell soooo good!
Turn down the heat to a simmer and add some more white wine.
Cover the pot.
Watch the roast to be sure that you don't simmer away all of the wine - you may need to add more wine.
This really cooks quite fast - most roasts will be finished in about 40 minutes to 60 minutes - use a meat thermometer and it is is done when it reaches 160 degrees. Don't overcook!
Take the meat out, let it rest a few minutes, then slice and serve. You can make a very rich sauce by adding heavy cream to the drippings and remaining marinade, but you won't need it. This is my favorite pork roast recipe. It adds such great flavor to the pork and the whole house smells wonderful while it's cooking.

Posted by Beth at January 5, 2005 03:52 PM