Sunday, May 15, 2011

stuck on you


Someday I'll own an amazing camera that will take amazing pictures and do the dishes all at the same time. Until then, this will have to do. And omg, I'm feeling like a goodyear blimp because I absolutely cannot stop picking at the pork roast. Wanna know how to make it?

Cumin Lime Roast Pork

3 cloves of minced garlic
3 tbsp of olive oil
1 tbsp fresh chopped oregano
1 tbsp fresh chopped rosemary
2 tbsp lime 
1 tsp of cumin
2 tbsp of brown sugar

Mix all of the above in a bowl. Add salt and pepper to taste. Actually, go just past to taste. It should be a little saltier than you like it, especially if you're using a really fat hunk of meat. If your roast has skin on one side, score it with a sharp knife in a diagonal grid pattern. If you're like me, you'll try every knife in your drawer and even the scissors before it occurs to your dumb ass that you own a knife sharpener. Then you'll feel like a moron and second guess you're ability to turn out this pork roast. So I'll spare you that moment and tell you ahead of time to make sure your knife is sharp as hell.

Back to the roast. Shank the crap out of all the non-pork fat sides then bathe it with the sauce/marinadeish stuff. Now it's time to get up close and personal with your roast. Rub it all over, into the slices, into the pork fat, the curves, etc. Then lay it in a foil lined pan fat side up. Pour the excess sauce over the fat and cover with more foil, sealing it up night and tight.

Drop in a 350 degree oven and cook for about 45 minutes or so. Peel off the top layer of aluminum foil and return to the oven. Cook until the fat on top is really brown and crispy. If you google it, you'll find out temp you should cook pork to but I just eyeball it. If it's a thick roast, it will take longer. If it's thinner or boneless, it will take less time.

Pull out the roast and set aside. Please don't cut that bad boy too soon. You did not spend all that time making it all tender just to slice into it fresh out of the oven and let the juices fall out every where. So let it sit at least ten minutes. Trust me, as big as that beefy, I mean porker is, it's not gonna get cold in ten minutes.

While you're doing that, pour off the drippings into a pan. Let it cook on high until reduced. I know, I know, it's making that weird bubbling thing that makes you think you might be killing it. You aren't. Let it go. When it's about half or so, pour in about a quarter cup of vermouth or you could use chicken broth if you aren't a total lush like me. Let it cook a bit more then taste. You might need to add salt or you might want to add a bit more vermouth/chicken broth.

Slice up the roast and arrange on a platter. Drizzle three to four tablespoons of the sauce over the top.

And there you go. Pork you could hold hands with as you take a long walk on the beach together.

I served it with green beans sauteed in garlic and my friend Amy's Smashed Potatoes, the latter of which my husband adored best of all. So thanks, Amy.

For dessert, pinky helped me pack up a cobbler made from fruit I bought at the farmer's market. Strawberries, blueberries, and peaches. It was just a standard cobbler recipe but I was out of cornstarch and used flour instead. I totally Sandra Lee'd it up though and used Redi-whip.



Pretty good for a Sunday dinner, if I do say so myself obviously.

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