September 25, 2008
Four Foods on Friday 48
I’ve been late the last couple of weeks, but I remembered on time this week to answer Val’s questions for Four Food on Friday. You’re welcome to join us if you like. Write a post on your blog answering the questions, then go to the link above and let Val know you’ve participated.
#1. Melon. What’s your favorite kind?
Watermelon. The taste always takes me back to picnics and fairs when I was a child.
#2. Orange citrus. What’s your favorite - oranges, nectarines, navel oranges, tangerines, etc.
No citrus for me, ever - extreme allergy!
#3. Oreos. What kind is your favorite? (Don’t eat Oreos? What about olives?)
Love the originals. I’ve never seen any reason to try the varieties that have come out in recent years. Why mess with perfection?
#4. Pot pie. Share a recipe. (No pot pie recipe? What about a casserole or some other hot meal you bake?)
I’ve never made a pot pie. How’s about a pork roast instead? A well-trimmed pork butt will not have much fat, so it makes a good, nutritious meal that won’t make you feel like you need prescription weight loss pills.
Select a pork butt of sufficient size for the crowd you plan on feeding. I like root vegetables with a roast, so I most often use carrots, potatoes and onions, but go with your preference - zuccinnni or other squash, peppers, leeks, turnips - whatever is in season and appeals to your pallet. If you have a cast iron dutch oven, now is the time to use it.
Brown the roast in a little olive oil over high heat. Sear the sides as well as the top and bottom. Remove from pot. Add a little extra oil if needed, turn the flame down to medium and dump prepared (peeled and chopped) vegetables in. Cook those until brown, then return the roast to the pot. Add seasonings. My preferences: marjorum, thyme, rosemary, salt and pepper. Pour about a cup of water or broth over it all, cover and cook in a 350 degree oven for about forty-five to fifty minutes per pound. Check when about halfway through cooking and add more liquid if needed (I like to add a little red wine at this point.) The internal temperature should be 160 degrees F when done. Allow the roast to rest about ten minutes before slicing and serving. A crisp salad and bread are all that’s needed to round out the meal.
[tags]food, meme, recipe, roast pork[/tags]
Posted by skeet @ 11:02 pm • Food and beverage, Meme
RSS feed for comments on this post.
TrackBack URI
September 26th, 2008 at 1:49 pm, Sarafina1977 (Meagan) Says:
Gawd. Those onions and carrots looks gooo-oood.
September 26th, 2008 at 4:31 pm, Tina Kubala Says:
We seem to be in the minority on the Oreos. The ratio of chocolate to cream is too far off in the Double Stuff
September 26th, 2008 at 5:13 pm, Karen Says:
I prefer snickerdoodle cookies. I never could stand an oreo unless it was in a DQ Blizzard.
September 26th, 2008 at 10:18 pm, clair Says:
I love pot roast but I’ve never attempted to cook it myself. I always thought it’s much harder than what you described.
September 27th, 2008 at 12:11 pm, Sheri/Cookingmom Says:
I love putting a beef or pork roast in the crock pot during the cold months!
September 27th, 2008 at 1:38 pm, Connie Says:
Oh that looks sooo yummy. I love pork and like you said if it’s trimmed of its fat it really is tasty.
September 27th, 2008 at 5:26 pm, Fun, Crafts and Recipes | What I learned from Four Foods On Friday 48 Says:
[…] Skeet sticks with watermelon due to citrus allergies and she shared a recipe for pork roast. […]