Recipe: Pork Roast with Herbs
-
- June
- 12
From last week’s loot. I used the rotisserie attachment for the Weber kettle and made a four-pound pork roast for my dinner party last weekend. I served with with asparagus-leek tart and a salad. Strawberries and almonds over frozen yogurt were for dessert. The recipe was inspired by Patricia Wells’ “At Home in Provence.”
First, I brined the pork for four hours. My brine ratio is simple:
2 quarts water
2/3 cup salt
1/3 cup sugar
To this, I add whatever flavors I want to impart to the meat. This time, following Wells’ advice, I used thyme, rosemary, fennel seeds, juniper berries, peppercorns and bay leaves.
Then you build a medium-high fire. While it’s cooling down, wrap your roast in thyme and rosemary and tie string around it to hold the herbs on. Put the pork roast on spit.
Roast until the interior temperature is 145 degrees. For a 2-pound roast, it could be 30 minutes. For ours, it took about an hour.
Serves 6 to 8 people with leftovers.
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on Thursday, June 12th, 2008 at 9:28 am by Liz Johnson.
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