 |
Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 6 |
|
The fresh herbs and spice paste form a wonderful crispy crust on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process! Ingredients:
2 tablespoons finely chopped fresh sage |
2 tablespoons fresh rosemary |
10 cloves garlic |
1 tablespoon fennel seed |
1 1/2 tablespoons coarse salt |
1 tablespoon cracked black pepper |
1 tablespoon dry white wine |
1 tablespoon olive oil |
6 lbs boneless boston pork roast (not tied) |
kitchen twine |
Directions:
1. Preheat oven to 275.
2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
3. With motor running, add wine and oil and blend until combined well.
4. If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.
5. 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 herb paste.
6. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
7. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours.
8. Transfer roast to cutting board and let stand 15 minutes.
9. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
|
|