* Recipe of the Week Email *
Search TexasCooking Recipes & Articles
Celebrity Pork Roast. You'll become an instant celebrity serving this pork roast to your dinner guests.
By the way, Franklin Barbecue: A Meat-Smoking Manifesto is a number 1 bestseller! Look inside! Available hardcover and Kindle edition.
You are reading our Recipe of the Week newsletter. In 2015 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
Tender, succulent and full of flavor, you'll proudly serve this roast to both family and guests. Once the ingredients are assembled, the roast is simple to prepare. Your oven will do most of the work. Like most roasts and other large cuts of meat, remove the meat from the refrigerator 30 to 60 minutes before roasting to take the chill off.
Trim fat from roast. Combine garlic and next five ingredients in a small bowl, and mash into a paste. Rub garlic paste over surface of roast. Tie roast securely with string at 2- to 3-inch intervals.
Place roast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of roast.
Roast for 1 hour or until meat thermometer registers 150°F. Remove from oven, cover securely with foil, and let stand 15 minutes. Remove string, and cut roast into thin slices.
Makes 6 to 8 servings.
Prep time: 25 minutes; Cooking time: 1 Hour; Ready in: 1 hour 35 minutes
Recipe editor Patricia Mitchell
Kitchen tools you'll need: Meat Thermometer, Mixing Bowls, Oval Platters, Roasting Pans
Lone Star List(Important Texas Stuff)
Nature Hills Nursery: Trees & Shrubs, Fruit Bearing, Gift Certificates
Request a Free Garden Catalog
Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
©2015 Texas Cooking. All rights reserved.