I wanted to do something a little different than my usual plain boring roast. I poured through dozens of recipes that called for things like pineapple, white wine, cornstarch or barbeque sauce and finally stumbled across this one from startcooking.com. It was simple and sounded really yummy and walked this still very novice cook through prepping & roasting a pork roast step-by-step.
Herb Rubbed Pork Roast
1/2 tsp of salt
1/4 tsp of black pepper
1 Tbsp of oregano
1 Tbsp of EVOO
3 pounds of boneless pork
Put the oven rack in the center of the oven and preheat the oven to 450 degrees.
Measure one Tbsp of EVOO in a small dish.
Add salt, pepper, dried oregano to the oil. Mix this spice rub together and rub it all over the pork roast.
Place the roast on a rack in a roasting pan, fat side up, and put the roast in the 450 degree preheated oven.
Roast for 10 minutes, then RE-SET THE OVEN TEMPERATURE TO 250 DEGREES.
Continue cooking for about 50-80 minutes or until the meat registers 150 degrees on a meat thermometer.
Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it.
I served this with mashed sweet potatoes and Harvest Salad.
This salad has quickly become one of my favorite things to eat lately. I keep a container of the spiced pumpkin seeds in the cupboard & a little jar of the salad dressing in the fridge for quick lunches or quick sides for dinner.
Harvest Salad With Spiced Pumpkin Seeds
maple vinaigrette (recipe follows)
chevre (goat cheese)
Bartlett pears, chopped in one inch pieces
spiced pumpkin seeds (recipe follows)
Toss mixed greens with maple vinaigrette. Arrange on plates.
Garnish greens with crumbled chevre, dried cherries, pear pieces, and pumpkin seeds.
2 Tbsp maple syrup
2 Tbsp apple cider
1 Tbsp cider vinegar
2 Tbsp EVOO
pinch of salt and pepper
Spiced Pumpkin Seeds
4 Tbsp organic evaporated cane juice (or regular sugar)
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp freshly ground nutmeg
pinch cayenne pepper
1 1/2 cups raw, shelled pumpkin seeds (the green ones)
1 tsp EVOO
In a medium bowl, combine evaporated cane juice, ginger, cinnamon, allspice, nutmeg, cayenne pepper, and salt. Set aside.
In a large nonstick skillet, toast pumpkin seeds over medium heat until they become slightly fragrant and begin to puff up and pop. Remove seeds from heat, and return skillet to the stove.