We found a combination of recipes for last Sunday’s dinner in the Spring 2013 Penzeys catalog. What appealed to us about this first recipe was the easy preparation and the combination of spices for the herb crust. The recipe is credited to Cheryl Smith of Boston, Massachusetts, The link is here.
In addition, the potatoes roast with the pork and the drippings form a flavorful gravy. We think this recipe is destined to become one of our favorites for pork roast.
3-5 lb. pork roast (boneless or bone-in)
2 cloves garlic (or ½ tsp minced dried garlic)
1 Tbsp dry mustard powder
1-2 tsp salt
¼ tsp freshly ground black pepper
½ tsp dried thyme
¼ tsp dried cracked rosemary
1 Tbsp lemon juice
5-6 medium-sized potatoes, peeled
4 Tbsp (½ stick) butter, melted
2 Tbsp cornstarch
2 cups water
Preheat oven to 325°. Rub garlic on all the surfaces of the pork with one clove of garlic, peeled and halved. Then, cut this clove and the other clove into slivers. Slit the skin of the pork at intervals over the top surface; insert slivered garlic into slits. In a small bowl, combine the dry mustard powder, salt, pepper, thyme, rosemary, minced garlic and lemon juice. Spread the mixture over all the surfaces of the roast. Place the pork roast on a rack in an uncovered roasting pan. Coat the potatoes well with butter; place in the pan with the pork. Roast at 325° for 20 to 30 minutes per pound until done, use a meat thermometer inserted into the thickest part of the meat to test for doneness. Baste the potatoes occasionally with pan drippings. Remove the meat and potatoes to a platter; keep warm.
For gravy, skim most of the dripping from the pan, leaving behind 1 TB. Stir the cornstarch into the water in a small bowl. Stir into the drippings in the pan; heat until bubbly, stirring constantly until thickened. Simmer for 3-5 minutes; serve with sliced pork and potatoes.
Preparation time: 15 minutes
Cooking time: 11/2-2 hours