| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | November 19 | 1 | servings | |
INGREDIENTS
| 2 | tb | Finely chopped fresh sage |
| 2 | tb | Fresh rosemary |
| 10 | Garlic cloves | |
| 1 | tb | Fennel seeds |
| 1 1/2 | tb | Kosher salt |
| 1 | tb | Cracked black pepper |
| 1 | tb | Dry white wine |
| 1 | tb | Olive oil |
| 1 | Boneless pork shoulder Boston roast; (not tied) (6-1b) | |
| Special equipment: kitchen string |
INSTRUCTIONS
Preheat oven to 275F. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices. Cooks' note: . You can make herb paste 1 day ahead and chill, covered. Makes 6 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 215 Calories (kcal); 15g Total Fat; (60% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 8475mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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