Recipe: Pork Roast with Herbs

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From last week’s loot. I used the rotisserie attachment for the Weber kettle and made a four-pound pork roast for my dinner party last weekend. I served with with asparagus-leek tart and a salad. Strawberries and almonds over frozen yogurt were for dessert.  The recipe was inspired by Patricia Wells’ “At Home in Provence.”

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First, I brined the pork for four hours. My brine ratio is simple:

2 quarts water
2/3 cup salt
1/3 cup sugar

To this, I add whatever flavors I want to impart to the meat.  This time, following Wells’ advice, I used thyme, rosemary, fennel seeds, juniper berries, peppercorns and bay leaves.

Then you build a medium-high fire. While it’s cooling down, wrap your roast in thyme and rosemary and tie string around it to hold the herbs on. Put the pork roast on spit.

Roast until the interior temperature is 145 degrees. For a 2-pound roast, it could be 30 minutes. For ours, it took about an hour.

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Serves 6 to 8 people with leftovers.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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