Ingredients: |
Ingredients: • 1 3-5 lb. pork roast, (Cheryl uses bone-in)
• 2 cloves garlic, (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 1 TB. REGULAR MUSTARD POWDER
• 1-2 tsp. salt
• 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/2 tsp. THYME
• 1/4 tsp. CRACKED ROSEMARY
• 1 TB. lemon juice
• 5-6 medium sized potatoes, peeled
• 4 TB. butter (1/2 stick), melted
• 2 TB. cornstarch
• 2 Cups water
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Directions: |
Directions:Preheat oven to 325°. If using fresh garlic, rub all the surfaces of the pork with one clove of garlic, peeled and halved. Then, cut this clove and the other clove into slivers. Slit the skin of the pork at intervals over the top surface; insert slivered garlic into slits. In a small bowl, combine the dry MUSTARD POWDER, salt, PEPPER, THYME, ROSEMARY, MINCED GARLIC (if using dried PENZEYS MINCED GARLIC) and lemon juice. Spread the mixture over all the surfaces of the roast. Place the pork roast on a rack in an uncovered roasting pan. Coat the potatoes well with butter; place in the pan with the pork. Roast at 325° for 20 to 30 minutes per pound until done, use a meat thermometer inserted into the thickest part of the meat to test for doneness. Baste the potatoes occasionally with pan drippings. Remove the meat and potatoes to a platter; keep warm.
For gravy, skim most of the dripping from the pan, leaving behind 1 TB. Stir the cornstarch into the water in a small bowl. Stir into the drippings in the pan; heat until bubbly, stirring constantly until thickened. Simmer for 3-5 minutes; serve with sliced pork and potatoes. |
This recipe for Herb Roasted Pork is from