Succulent Swiss Pork Roast With Crispy Skin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven 375°F.
  • Wash the entire piece of pork under running water (both sides).
  • Place meat skin side up in a large roasting pan.
  • Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
  • Generously apply the mustard on both sides all over the roast including the skin.
  • Squeeze and evenly apply the juice of half a lime per side of the roast.
  • Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
  • Turn roast so the skin faces upward in the roasting pan.
  • Pour 1 cup water into bottom of pan (not on the roast).
  • Drizzle olive oil evenly over the top of the roast.
  • Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
  • Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
  • For Gravy/Sauce:.
  • Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
  • Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!
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