Pork Roast (6 Hour Roast) |
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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Trust me when I say that this is a WONDERFUL tasting roast. If you have any questions, you can e-mail me: AlanLeonetti Ingredients:
1 (6 lb) boneless boston pork roast (not tied) |
2 1/4 tablespoons fresh sage (finely chopped) |
2 1/4 tablespoons fresh rosemary leaves (finely chopped) |
12 garlic cloves |
1 1/4 tablespoons fennel seeds |
1 3/4 tablespoons kosher salt |
1 1/4 tablespoons fresh ground black pepper |
1 1/4 tablespoons dry white wine |
1 1/2 tablespoons extra virgin olive oil |
kitchen string |
Directions:
1. Preheat oven to 275 degrees.
2. Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined.
3. If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator.
4. If necessary, trim fat from top of pork, to leave a 1/8 inch thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals.
5. Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours.
6. Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute.
7. Discard the string and slice the roast with an electric knife, if you have one, into thick slices.
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