I think my favorite new way to cook a pork roast is stuffed with a mixture of pepper, thyme, fresh rosemary, and chopped garlic. Rubbing extra pepper and thyme on the outside is good too.
I highly recommend brining. Salt, brown sugar, garlic, and a bay leaf or two. At least a day in advance, for a pork roast. You can still stuff it, of course.
We just had a brined pork roast tonight. Cloves and garlic.
I was expecting leftovers for sandwiches... [sniffle]
|Date:||August 17th, 2009 03:37 am (UTC)|| |
As Enigma's song "Morphing Thru Thyme"...err, "Time", pops up on my playlist.
For real. If it wasn't true I'd make up something that sounds more deliberate.
My mother in law would somehow shove pieces of garlic into the roast. Not stuffed like a bird would be, but I guess maybe that's what you mean by stuffing a roast?
No, I have long done the "shoving pieces of garlic into the roast" thing (you use a sharp knife, stab it into the roast, and slide a sliver of garlic along the knife into the pocket in the meat so created).
What I'm talking about here is *more* like stuffing a checken and can be seen described in articles on say, stuffed pork chops and whatnot - basically, you slice a cut through the middle of the roast, up to within 1/2 inch of, but not through, three sides of it, so you have a big pocket. try to somewhat evenly distribute the "stuffing" into that pocket. With pork, apple-based stuffing is nice, or this basic seasoning has turned out lovely as well.
Edited at 2009-08-17 10:45 am (UTC)