March 5, 2008

Pig = Good Eats

I always like to make a nice dinner on Sunday nights - sometimes one that will provide us with some leftovers for later in the week. This past Sunday I decided to make a pork roast. Now typically I do roasts in the crockpot while I'm at work - or even home 0 it's so easy, just set it and forget it. But this roast just looked so nice I had to do a real roast in the oven.

I didn't really know what to do with it, but wanted something tasty. I found a recipe for French Roast Pork in our ever faithful All New Good Housekeeping Cookbook. I tell ya, this book is one of the most versatile and useful in our collection!

The recipe was very easy, just use the dry rub and roast it. I served with some oven roasted potatoes - since the oven was on anywho, fresh butternut squash from our garden, and peas.

I highly recommend this pork recipe - it's a great mixture of flavors with the cinnamon and nutmeg and thyme. And the house smelled just incredible as well while I was cooking. And the au jus was delicious!

French Roast Pork
The All New Good Housekeeping Cookbook

1 boneless pork loin roast, 2 pounds trimmed
1 tsp. salt
3/4 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/8 tps ground nutmeg
1/8 tsp. ground cloves
1/3 cup dry white wine
2/3 cup chicken broth -I used beef, it was all I had on hand.

1. preheat oven to 350. Pat pork dry with paper towels.
2. In a cup combine all seasonings and use to rub on pork.
3. Place roast on rack in small roasting pan. Roast until meat reaches internal temperature of 155 degrees - about 1 hour (this was about 75 minutes for us). Remove at 155 and let rest to 160 degrees.
4. When roast is done, tranfer to warm platter and let stand. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Add broth and heat to boiling; boil for 2 minutes. Remove from heat and skim and sicard fat. Serve juices with the roast

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