What’s Cooking: Roast Pork

One of the mainstays of many a Sunday dinner is Roast Pork. A favorite is one crusted with garlic and sprigs of rosemary and sage, served with roasted potatoes and carrots. Recent news that because of this Summer’s drought and the rising cost of corn feed, pork will initially be plentiful and inexpensive but the price will rise later. For those lucky enough to have a large freezer, buying a whole pork loin and other cuts, cutting the loin into 2 1/2 to 3 pound roasts and freezing would be an economical idea.

I’ve used this recipe for Roast Pork many times, preparing it both indoors and out on the grill over indirect heat. Hickory charcoal imparts a special flavor to pork. I also like to start the roasting at a high heat, 425ºF, for about 30 minutes to sear in the juices and impart a golden color to the roast.

Roast Pork Loin with Garlic, Rosemary and Sage

Equipment:

   Temperature probe

   Butcher’s twine

   13 x 9 x 2-inch roasting pan

   Aluminum foil

Ingredients;

   4 large garlic cloves, sliced thin

   4 sprigs fresh rosemary

   4 sprigs fresh sage

     Vegetable oil, preferably canola

   1/2 teaspoons coarse salt, Kosher is good

       ground black pepper

   1 2 1/2 to 3 pound boneless pork loin roast, well trimmed

Preparation:

Preheat oven to 425°F. Line 13 x 9 x 2-inch roasting pan with foil.

Pat the roast dry with paper towels. Cut 4 to 6 lengths of Butcher”s twine, long enough to tie around the roast, excess twine can be trimmed, so better too long than too short. Space the ties under the roast but don’t tie them yet. Rub the roast with about a table spoon of vegetable oil. Sprinkle lightly with the salt and pepper. Place the garlic slices over the top of the roast, then lay the sage and rosemary sprigs over the garlic. Carefully tie it all into place, as snug as possible.

Place the roast in the foil lined pan and into the oven. Roast at 425°F for 30 minutes, then reduce oven temperature to 350ºF. Roast until thermometer inserted into center of pork registers 155°F, about 45 to 55 minutes longer. Remove from oven, tent with foil and let stand 10 minutes before slicing.

Serves 6 to 8, or 4 with leftovers for sandwiches.

To make this a one pot meal add red skinned potatoes and carrots to the pan with the roast.

Cut 4 medium potatoes and 4 carrots into 1 1/2 inch pieces tossed with a little vegetable oil, chopped garlic, rosemary, sage, salt and pepper. Add to the pan after temperature after the first 30 minutes of cooking. Or, place in a separate foil lined pan and roast during the last 45 to 55 minutes.

The roast can be served with some of extra Calvados Applesauce that was made for the Apple Tart.