19 April 2010

"brew herbs, add honey and lemon, sip and inhale deeply. . . "

I was going to write something like a review of the new sewing machine and report on my progress actually sewing things but this morning is turning into another carnival of folly, complete with dancing bears and fortune-tellers of questionable accuracy.

So instead, I'm just going to document, quickly, yesterday's roast:

2.5-3 lb pork loin roast

1/4 cup honey, slightly warmed
juice and grated zest of one lemon
2 tbs sherry vinegar
1/2 medium onion, chopped
1/4 cup fresh mint leaves, chopped
1 tsp salt
1/2 tsp black pepper

Put pork in a glass baking dish. Combine other ingredients and pour over the roast. Cover and refrigerate for several hours or overnight, turning occasionally so that entire roast is coated with the marinade.

Turn the roast so the fat side is up, put the dish (with the marinade still in it) in the oven, and bake at 350F for about an hour and a half (30 minutes/lb, or internal temperature of 160F), basting occasionally. Allow the roast to rest 15 minutes before carving.

Serve with peas and new potatoes, and mint jelly if you like it.

Primus St John

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