When we think “roast”, we most commonly refer to beef, but that need not be the case. A pork roast is a fine and economical way to feed a large crowd. Boneless cuts also do especially well for serving a crowd. Roasted lamb is always a treat. And while they are all called “roasts”, they really don’t even have to be cooked uncovered to qualify. Tougher cuts do wondrously well when braised in a pot with stock or wine.
The recipe below is delicious, lean roast that doesn’t produce many drippings. But, if you’d like to serve it with gravy, make a light one from veal or chicken stock.
- 1/2 tsp. caraway seeds, lightly toasted
- 1/2 tsp. fennel seeds, lightly toasted
- 2 tbsp. finely chopped fresh oregano
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 8 basil leaves, finely chopped
- 1 clove garlic, minced
- 2 tbsp. Dijon mustard
- 1 tsp. kosher salt
- freshly ground black pepper, to taste
- 4 lb. boneless pork tenderloin roast or boneless pork leg
- salt and freshly ground black pepper, for sprinkling
Cooking Procedures :
- Roughly crush toasted caraway and fennel seeds with a mortar and pestle. Pour into a small bowl. Blend with the rest of ingredients, except tenderloin, and salt and pepper.
- Untie tenderloin. Using your fingers, rub herb mixture onto inside surface of roast. Re-tie roast. Wrap in plastic wrap and chill at least 6 hours.
- Before cooking, leave roast out of fridge at room temperature for 1 hour.
- Preheat oven to 325°F (165°C). Prepare a roasting pan and set aside.
- Sprinkle roast with salt and pepper. Place pork roast in roasting pan. Place the pan in the center of the oven.
- Roast pork for 2 hours and 20 minutes, or until the internal temperature of the thickest part of the roast is 170°F (75°C). (Or cook pork roast about 35 minutes per pound.) Pork leg may take slightly longer to reach this internal temperature.
- When done, remove roast from the oven. Tent the roast pork under aluminum foil for 20 minutes before slicing.
- Serves 8 to 10.