| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Boneless Pork Roast; rolled & Tied |
| 3 |
|
Cloves Garlic; Minced |
| 2 |
ts |
Dried Thyme Leaves |
| 1 |
ts |
Salt |
| 1 |
ts |
Black Pepper; Ground |
| 2 |
lb |
Red Potatoes; Skinned and Quartered |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 12 Aug 1996 08:25:35 -0800
Preheat the oven to 350 degrees. Pat the roast dry with absorbent
toweling. Combine the garlic, thyme, salt and pepper. Rub the mixture over
the roast. Bake for 45 minutes. Place the roast on a roasting rack in a
deep roasting pan, leaving enough space to add the potatoes in a single
layer. Place the roast in the oven. Roast for another 45 minutes. Add the
potatoes to the pan in a single layer around the roast, rolling them in the
pan juices. Continue roasting until the internal temperature of the roast
reaches 160 degrees. Remove from the oven. Remove the roast from the pan.
Place on a cutting board. Cover loosely with foil. Let the roast rest for
15 minutes before carving. Continue cooking the potatoes in the roasting
pan until they are golden brown and easy to pierce with the tip of a sharp
knife. Slice the pork and serve with the potatoes and some of the pan
drippings (after skimming off the fat).
EAT-L Digest 12 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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