|
Pork gets a bad rap.
Last night I rubbed a pork rib roast with dijon mustard, lemon juice, and olive oil. Crusted it with summer savoury, thyme, rosemary, oregano, cracked black pepper and an extremely light coating of mediterranean sea salt.
Meanwhile, I took a bag of red fingerling potatoes, tossed them lightly with olive oil, pepper and salt, and put them in a roasting pan.
After pre-heating my oven to 450F, I put the pan of potatoes on the lower rack, and placed the pork roast directly on the oven rack right above the pan of tiny spuds. After twenty minutes, I turned the oven down to 225F, and let the pork roast until it hit 160F - after which I let it sit, covered with tinfoil - for twenty minutes.
Served it with a light salad of iceberg lettuce, red peppers, and green onions, alongside sides of plain steamed broccoli and sauteed green beans with honey, black sesame seeds and lemon juice.
Also made quick cheddar biscuits crusted with poppy seeds to round out the meal.
The pork roast was leaner than most of the chicken I`ve cooked recently and - divided amongst the seven of us - it was not a heavy meal.
Pigs rule.
|