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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. Ingredients:
1 tablespoon kosher salt |
1 tablespoon fennel seed |
1 tablespoon anise seed |
1 bay leaf, finely crumbled |
1 tablespoon coarsely ground black pepper |
1 tablespoon paprika |
3/4 tablespoon onion powder |
1/4-1/2 tablespoon crushed hot pepper flakes |
2 1/2-3 lbs pork roast |
2 tablespoons olive oil |
6 -8 cloves garlic, chopped |
Directions:
1. Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
2. Rub pork roast all over with olive oil, place in a large plastic storage bag.
3. Combine seasoning mix with garlic.
4. Sprinkle over roast, rub into roast with fingers.
5. Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
6. Heat oven to 450F degrees.
7. Place pork, fat-side up in a roasting pan.
8. Top with any loose seasonings in the plastic bag.
9. Roast uncovered for 10 minutes.
10. Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
11. When done, remove from oven and tent loosely with foil.
12. Let stand 15 minutes before carving.
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