A Respectable Pork Roast
We’ve been having some seriously flavor packed dinners lately. We’ve done Indian, Thai, and Hawaiian. So last night I was ready for some toned down flavors. Hubs makes THE most amazing mashed potatoes you ever did have and I just happen to have some wonderful yukons looking at me wistfully every time I reach for the coffee can. And it’s a perfect time to try out my new salt blend. Glee!!!
I had some sliced mushrooms I didn’t mean to buy, so I made a mushroom gravy for those potatoes. I threw some green beans in garlic at it and left it at that. It’s citrus season and the blood oranges have started to roll in, so I made a salad in a lovely citrus vinaigrette. I needed a little something dressy for Amanda, since she and Matt came over for dinner.
And the pork roast! What I love about this cut of pork is the bang you get for the buck. A whole one is usually between twelve and sixteen bucks and it’s large enough for at least three dinners for four to six people. It usually has just the right amount of fat on it, so you don’t even have to fuss over it before throwing into the oven. Or on the grill. Or into the sous vide. Take your pick! For the animal bone squeamish, this is the roast to serve because it’s boneless. It’s Amanda proof! Ha!
Yes, of course, I chose to sous vide it. You know me so well! Simple is best so I just did some minced garlic and a little rosemary from the garden. I swished it around in some olive oil and dropped it into the water bath. To crisp up the perfect fat cap, I hit it under the broiler with a scattering of salt. And that was it! Mmmm….it was exactly what I needed. Amanda agreed. And we all lived happily ever after.
Perfect Pork Roast
Ingredients
- 1 4-6 lb pork loin roast
- 1/ 2 cup minced garlic
- 1/2 cup minced rosemary
- 1/2 cup olive oil
- 1 tablespoon salt and pepper mix I used my pink salt pink peppercorn rosemary blend
Instructions
- Preheat a sous vide set up to 135. Massage the pork roast with the garlic rosemary olive oil mixture in a gallon Ziploc freezer bag. Using displacement drop the bagged roast into the water bath and clip it to the side of the vessel you're using. Go away for 3 hours.
- 3 hours later....preheat the oven to 450. Remove the pork roast from the bag and place on a foil lined baking sheet. Sprinkle with salt pepper mixture of your choice and bake in the oven until the top is browned, about 15 minutes. Slice and serve on potatoes!
I served mine with a juicy…Amanda called it juicy!….citrus and baby greens salad. I kept the ingredients simple. It’s just blood oranges, cucumbers, and shaved red onion on some baby greens. Here’s the dressing recipe:
Citrus Salad Dressing
Ingredients
- 1/4 cup honey
- 1/4 cup blood orange juice or citrus vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Combine all the ingredients in a mason jar fitted with a lid and shake vigorously until combined. Use immediately.