Post by Jay on Apr 1, 2004 13:16:58 GMT -6
ROSEMARY & GARLIC PORK ROAST WITH CARROTS AND ONIONS INGREDIENTS:
2 pounds small thin carrots
3/4 pound small white onions, cut in half lengthwise
3 slices bacon, chopped
8-rib pork rib roast (about 4 1/2 pounds)
2 garlic cloves, sliced thin
1/4 cup small leaf clusters from fresh rosemary sprigs
1/4 cup water
1 tablespoon chopped fresh parsley leaves
* fresh rosemary & parsley sprigs for garnish
DIRECTIONS:
Preheat oven to 350 degrees. In a large roasting pan combine
carrots and onions and sprinkle with bacon. Trim fat on pork
roast to 1/4 inch thick. With a paring knife make shallow
slits in fat about 1 inch apart and in each insert a garlic
slice and a rosemary leaf cluster. Season roast with salt and
freshly ground black pepper and arrange, fat side up, on
vegetables. Roast pork and vegetables 1 hour and 20 minutes,
or until pork registers 160 degrees on a meat thermometer.
Transfer pork to a platter and let stand 15 minutes. Pour
off fat from pan. To pan with vegetables add water and cook
over high heat, stirring to loosen brown bits, until most
liquid is evaporated. Toss vegetables with parsley.
Arrange vegetables on platter with pork and garnish with
rosemary and parsley sprigs.
Yield: 6 Servings
Jay