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This pork is so festive, and flavorful. Nobody has to know that it’s affordable too. The spice rub and slow roasting method yield for a tender, juicy and delicious roast.
1. In a small bowl make a rub by combining the seasoned salt, 1 teaspoon of the finely chopped fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.
2. If there is a thick skin on the fat cap of the pork, remove the skin, but not the fat (fat equals flavor).
3. Rub the seasoning on all sides of the pork. For maximum flavor do this the night before and leave the seasoned pork overnight in the refrigerator. If you do this step right before cooking, it will still be tasty.
4. Preheat the oven to 325 F.
5. Heat a large skillet over medium high heat. When the skillet is hot, add the 1 tablespoon of canola oil to the pan. Brown the pork on all sides; for about 3 minutes on each side.
6. Put the browned pork roast fat side up, in a roaster pan. Sprinkle the remaining 1 tablespoon of chopped rosemary over the fat. Put the pork into the oven.
7. While the pork is roasting toss the veggies, apples and dried cranberries (optional) with olive oil, ½ teaspoon salt, ¼ teaspoon pepper and the rosemary sprigs.
8. After the pork has roasted for 1 hour, remove it from the oven and pour the white wine and the stock into the bottom of the roasting pan. Distribute the veggies around the bottom of the pan. Put the pan back into the oven and roast for about another 1 ½ to 2 hours or until an instant read thermometer reads 170 F.
9. Remove the roast from the oven and put it onto a platter or a cutting board, and cover with foil to rest for 15 minutes or so before slicing.
10. Remove the veggies from the pan and keep them warm.
11. Use a spoon to skim the fat from the top of the pan juices from the roast. Reserve the fat and the juices—you’ll use them both in a second.
12. In a medium pan or skillet over medium heat whisk 1 ½ tablespoons of the pork fat with 2 tablespoons of flour. Whisk and cook for about 2 minutes. This makes for a thin gravy. For a thicker gravy add 3 tablespoons of fat and 3 or 4 tablespoons of flour.
13. Then whisk in the pan juices and bring to a boil. Whisk and cook for a couple of minutes until thickened to your liking. Then keep warm until service.
14. Slice the roast. Arrange the roasted vegetables around the perimeter of a platter, put the pork slices in the middle of the platter, and serve with the gravy on the side.
**Note: This Festive Roast Pork with Root Vegetables can be made in a slow cooker, but please do not skip the browning of the meat.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!