Our readers have moved on from turkey left-overs and bellyaches. While most folks probably are not cooking pork roasts at the end of Thanksgiving weekend - our people just keep on going. Our friend MOB spent tonight preparing and eating massive servings of an impressive pork roast. He was kind enought to not only send us media -but also his recipe as well.
2.5 pound pork roast
1 sprig thyme
1/2 cup white wine (something you'd drink, not cheepo)
1/2 cup water
3 garlic cloves
2 bay leaves
Salt to taste
Pepper to taste
Celery Stalk
Carrot
1/4 Cup olive oil
1/2 small onion
Preheat oven to 375. Score fat side of roast. Rub with olive oil. Pepper and salt to taste all over. Place in roast pan on top of celery stalk and carrot, fat side up. Break up Thyme and bay leaves, crush garlic spread on top. Pour wine and water around the outside of roast. Cut up onion and place in wine and water. Roast for 2.5 hours at 375, basting every 15 minutes.
Gravy: 1 cup milk 1/2 cup flour
Remove roast and strain drippings. Heat to boiling stove top. Mix milk and flour, milk should be very cold. Strain any flour lumps… needs to be smooth. Add slowly to boiling drippings. This relies on the temp difference between the milk and drippings to work well. Stir constantly till fully mixed. Serve with large egg noodles and a vegetable of your choice.
3 comments:
Yes, good wine when cooking is a must. Lovely presentation. I am hungry now.
I wonder if I can cook this in me sleeper rig? I would be using paper plates though.
Yes, beautiful presentation indeed. Those are some nice plates, and that roast looks killer! My vegetable of choice is NO vegetable.
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