Pork Roast with Rosemary, Garlic and Dijon Glaze.

Pork Roast with a creamy Rosemary, Garlic and Dijon glaze

Pork Roast with a creamy Rosemary, Garlic and Dijon glaze

2 1/2 pound boneless pork shoulder (organic, I went with a small pork shoulder)

2 tablespoons finely chopped fresh rosemary

4 cloves garlic

4 teaspoons kosher salt

1/4 cup extra virgin olive oil

1 1/2 tablespoons Dijon mustard

1 tablespoon freshly ground black pepper

Cut away skin from the pork shoulder, leaving a 1/8-inch layer of fat.

Chop rosemary. Using a mortar and pestle or flat side of a knife, mash together garlic and salt to form a paste.

In a bowl combine garlic paste, olive oil, rosemary, mustard, and black pepper. Rub mixture all over pork and transfer to roasting pan.

Preheat oven to 350 and let pork come to room temperature.

Place pork in pan and roast on each side for 3 min or until golden brown. Transfer to oven and cook until meat is tender (reaches 180 on a meat thermometer), 1 hour or so. Let rest 10 minutes before slicing and serving.

*Serve Pork with a little side of applesauce. 

Herbed Basmati Rice

2 tablespoons minced fresh parsley

1 tablespoon minced fresh dill

1 tablespoon minced fresh scallions

1 cup uncooked long-grain basmati rice

1 3/4 cups water

sea salt and black pepper, to taste

1 tablespoon olive oil

Chop parsley, dill, and scallions.


Combine in saucepan: rice, 1 3/4 cups water, salt, and olive oil. Bring to boil over high heat. Reduce heat to low, stir once, and simmer, covered tightly, for 15 minutes.

Turn off heat and allow rice to sit covered for 5 minutes. Add parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Sugar Snap Peas

1 1/2 cups fresh sugar snap peas, end removed

1 tablespoon extra virgin olive oil

sea salt and black pepper, to taste

Remove and discard the stem end and string from each sugar snap pod.

Heat oil, add snap peas, salt and pepper.

Sauté, stirring, for 2-3 minutes.


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