Thursday, April 26, 2012
Roast Pork with Roasted Potatoes
It was too late to brine the roast so I rubbed it with salt and pepper then painted it with a teaspoon of molasses. It wasn't as good as brined pork but it was very tasty. I tossed the potatoes and carrots in oil and seasoned them before putting the roast on a rack in the center and putting it all in the oven. The broccoli was microwaved, old habits die hard. The condiment is homemade 'ketchup'. The roast was cooked in a 375ºF oven for about 1.5 hours using a meat thermometer. I let the roast rest under aluminum foil for 15 minutes before cutting into it. If you cut into a roast too soon all the moisture escapes as steam making the meat cold and dry.