What’s Cooking at Third Coast? Sunday Dinner Pork Roast- Good Any Day of the Week!
- Line a medium-size roasting pan with foil
- Prepare the onions and celery into 2 inch pieces and place in the roasting pan (serves as a flavorful rack)
- Trim any excess fat from the top of the pork (leave some as it adds flavor)
- Make 4-6 tiny slits in the top of the pork
- Peel and slice the garlic clove in 4-6 thin pieces and insert these into the slits
- Create a rub from the thyme, rosemary, oil, and salt and pepper
- Rub the herb mixture over the top of the pork
- Place the prepared pork in the roasting pan and add a ½ cup water to the bottom of the pan
- Always have a thermometer on hand as ovens vary. (I prefer the kind that you insert into the meat and watch the temperature climb. Be sure to remove it before you put the roast back into the oven.)
- Add more water to the pan to create some steam.
- Cover if browning too quickly though it’s not likely.
- Be sure to let the roast rest 10 minutes before slicing.