Friday, January 16, 2009

Oven Baked Pork Roast with Olive oil, Garlic, Thyme and Oregano

Start by making a marinade consisting of 1/4C olive oil, 4 cloves of minced garlic, 1T Thyme and 1T Oregano.  Rub this on the pork and refrigerate overnight.  Brown the roast in a saute pan then cover tightly with foil and bake for 30 min at 450 F.  Reduce the heat to 375 F and baste the roast with the juices in the pan.  Bake for one hour at 375, basting with the juices in the middle.  When the internal temp of the roast reaches 150 F, remove to a plate and tent with the foil to allow it to rest.  In the meantime, return the pan to the stove and bring 1C chicken stock to a boil.  Season to taste with salt and pepper and reduce to 1/2C.  Stir in 1T butter at the end and serve the sauce over the meat.  We served the roast with rustic mashed red skins and steamed asparagus.  A very flavorful way to fix a pork roast.  Serve a chilled white wine with it.



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