Braised Pork Roast With Garlic and Rosemary
This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)
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INGREDIENTS
Nutrition- 7
- 3
- 2 1⁄2
- 1⁄2teaspoon freshly ground black pepper
- 5tablespoons extra virgin olive oil
- 3
- 1 1⁄2cups whole milk, plus more if needed
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DIRECTIONS
- Preheat the oven to 400F.
- In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
- In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
- Brown the pork roast on all sides, about 2 minutes per side.
- Remove the pot from the heat and stir the milk into the pan juices.
- Spread the garlic-rosemary paste over the top of the roast and cover the pot.
- Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
- Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
- Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
- Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
- Slice the roast and serve with the sauce spooned over.
- Especially good with mashed potatoes, rice or egg noodles.
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