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Pork Roast, Six-Hour Recipe

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This recipe for Pork Roast, Six-Hour, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Wednesday, February 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons fresh sage
2 tablespoons fresh rosemary leaves
10 garlic cloves, minced
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt
1 tablespoon ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lb boneless pork roast (not tied)
special equipment Kitchen string

Directions:
Directions:
Chop the herbs into small pieces..
Blend together the sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With the motor on, add the wine and oil; blend until well combined.
Preheat the oven to 275 degrees.
If necessary, trim the fat from the top of the 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 the pork with a small sharp knife, and fill each with about 1 teaspoon of the herb paste.
Spread the remaining herb paste over the pork. Concentrating the paste on the boned side.
Tie the roast with kitchen string at 2-inch intervals.
Put the pork, fat side up, in a roasting pan.
Roast it in the middle of the oven for 6 hours.
Transfer the roast to a cutting board; let it stand 15 minutes.
Discard the string and slice the roast into thick slices.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep: 20 min Cook: 6 hr Inactive Prep: 15 min
Personal Notes:
Personal Notes:
You can make the herb paste a day ahead (chill it, covered).

 

 

 

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