Very few ingredients here, and there's a nice crust to the pork roast. All you need to add is a green salad for a complete meal.
ROASTED GARLIC & SAGE PORK BUTT
about 1-3/4 to 3 lb. boneless pork butt roast......1-1/2 tsp. ground sea or Himalayan salt
1 tsp. fresh ground black pepper..........................1 to 1-1/2 tsp. dried sage (crushed)
1 to 1-1/2 tsp. garlic powder (depends how much you like)
BUTTERY BABY POTATOES
baby potatoes (I like the mixed colors) ~ allow about 5 potatoes per person
about 2-3 TB melted butter...................................about 1-2 tsp. same salt as above
1 tsp. crushed sage................................................1/2 tsp. garlic powder
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Preheat oven to 450. Line a smallish roasting pan with foil and put a rack inside. Set aside.
Put the rub ingredients for pork roast in small bowl and combine well. Then rub on all sides of the roast and put the roast into the pan.
Put the butter, salt, sage & garlic into the melted butter. Prick all the potatoes with a fork ~ then roll them in the butter to coat well, and put them into the pan around the pork roast.
Put the pan (uncovered) into the oven for 30 minutes (there should be a nice crust around the edges of the roast). Then turn the oven off and leave the roast in there for at least 2 hours (don't open the door or the heat will escape.)
When you're ready to serve, slice the pork roast. Arrange on a platter with the potatoes. I put the pan juices over the top of the pork roast. Lightly cover with a piece of waxed paper, and microwave for about 3-4 minutes until it's all warmed; then serve.
Serves 3-5 people
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Perfect HERB CRUST Beef Eye of the Round ROAST Use the button link below to get to my recipe for this delicious way to prepare an inexpensive roast beef. It's a very unusual way, but you'll get a perfect medium-rare roast every single time ~ tender with lots of flavor! And, no, the 500 degree temperature is NOT a typo! |