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, […] Read more »
Stuffed-Herb Pork Roast
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