Recipe by Alan Leonetti
Trust me when I say that this is a WONDERFUL tasting roast. If you have any questions, you can e-mail me: AlanLeonetti@q.com
Top Review by Jan Marie
I made this once before and forgot to rate it. It was a 5 star recipe then as it is now. It's cold and rainy here today, and although spring is here, I'm in the mood for comfort food and something slow cooking. This is an excellent roast. The house smells so good all afternoon, and it makes yummy sandwiches the next day. I'm also baking apples so the house should really smell great.
- 1 (6 lb) boneless boston pork roast (not tied)
- 2 1⁄4 tablespoons fresh sage (finely chopped)
- 2 1⁄4 tablespoons fresh rosemary leaves (finely chopped)
- 12 garlic cloves
- 1 1⁄4 tablespoons fennel seeds
- 1 3⁄4 tablespoons kosher salt
- 1 1⁄4 tablespoons fresh ground black pepper
- 1 1⁄4 tablespoons dry white wine
- 1 1⁄2 tablespoons extra virgin olive oil
- kitchen string
Directions See How It's Made
- Preheat oven to 275 degrees.
- Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined.
- If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator.
- If necessary, trim fat from top of 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 pork with a small sharp knife, and fill each with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals.
- Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours.
- Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute.
- Discard the string and slice the roast with an electric knife, if you have one, into thick slices.