The Most Roast
Today's pork roast recipe is perfect for entertaining dinner guests, so fire up your oven. Everyone will be impressed.
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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.
- 2-1/2 to 3-pound boneless pork roast
- 6 cloves garlic, minced or put through a press
- 1 tablespoon olive oil
- 1/2 teaspoon dried whole rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- vegetable cooking spray
- Preheat oven to 400°F.
- 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.
Lone Star List
Here are some things that caught my eye this week!
- Saveur: Horchata de Chocolate recipe, A Pleasant Little Kitchen: Rose Honey Latte recipe
- J.C. Reid at the Houston Chronicle: The evolution of the Texas barbecue beef rib - The Louie Mueller beef plate rib is the canonical dish of contemporary Texas barbecue.
- Texas Monthly: When Barbecue was Against the Law: Sunday Barbecuing in Denison
- On Sutten Place: How to Fix Drooping Tulips
- MySA: 'The Saga' is hands down the coolest thing I've seen since moving to San Antonio
- Texas Standard: "Leaning Tower of Dallas" Goes Viral
- Bon Appetit: The Taco Truck That Saved My Marriage
- Stubbs BBQ C.B. Stubblefield teaches David Letterman how to barbecue (1991)
- And then there's this: San Antonio woman's bag of Hot Cheetos filled with regular Cheetos instead
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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