| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
bn |
Small thin carrots; (not baby carrots, about 2 pounds) |
| 3/4 |
lb |
Small white onions; halved lengthwise |
| 3 |
|
Bacon slices; chopped |
| 1 |
|
8-rib pork rib roast; (about 4 1/2 pounds) |
| 2 |
|
Garlic cloves; sliced thin |
| 1/4 |
c |
Small leaf clusters from fresh rosemary sprigs; about |
| 1/4 |
c |
Water |
| 1 |
tb |
Chopped fresh parsley leaves |
|
|
Fresh rosemary sprigs |
|
|
Parsley sprigs |
INSTRUCTIONS
GARNISH
http://epicurious.com/db/recipes/recipesH/3/10213.html
Preheat oven to 350°F.
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°F. 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.
Serves 6
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998
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