We've been eating a lot of the "other white meat" lately -- it's a lean meat, tasty, and the leftovers make really good sandwiches. Most of our visitors here this year have had to eat it a few times, too, and today was the second time for TT. I like the boneless rib end pork roast for this. (I totally ignore the instructions printed on the label.)
I put the roast in a
Pyrex dish with a cover. The pork roast is just a little smaller than the dish. I add enough broth to bring the liquid level about 2/3 of the way up the roast, and sprinkle it generously with seasoned pepper but
no salt.
I put the cover on the Pyrex dish, then I roast it at 300 degrees for about an hour per pound. Today I roasted a 2 pound roast for about 2 hours and 10 minutes. At the end of that time I used tongs to lift the roast out of the pan (using a fork lets the juices run out, something I want to avoid at this point.) I put it on a plate and wrap it in aluminum foil and let it "rest" for about 15 minutes.
Slice.
Eat.
Yes, I put gravy on my cauliflower.
I put the roast in a Pyrex dish with a cover. The pork roast is just a little smaller than the dish. I add enough broth to bring the liquid level about 2/3 of the way up the roast, and sprinkle it generously with seasoned pepper but no salt.
I put the cover on the Pyrex dish, then I roast it at 300 degrees for about an hour per pound. Today I roasted a 2 pound roast for about 2 hours and 10 minutes. At the end of that time I used tongs to lift the roast out of the pan (using a fork lets the juices run out, something I want to avoid at this point.) I put it on a plate and wrap it in aluminum foil and let it "rest" for about 15 minutes.
Slice.
Eat.
Yes, I put gravy on my cauliflower.
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