Ingredients
-
2
-
2
-
10
-
1
-
1 1/2
-
1
-
1
-
1
-
6
-
-
-
-
-
-
Directions
Six Hour Pork Roast, The fresh herbs and spice paste form a wonderful crispy “crust” on this roast, while the interior remains meltingly tender. An added bonus…the fresh herbs smell wonderful during the slow roasting process!, This is fantastic! Thought I would point out that all of you that are making this in the crock pot are missing the whole point of the recipe. It’s supposed to get a lovely crispy crust on the outside, never going to achieve that in the slow cooker!
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Steps
|
1
Done
|
Preheat Oven to 275. |
|
2
Done
|
Blend Together Sage, Rosemary, Garlic, Fennel Seeds, Salt, and Pepper in a Food Processor Until a Thick Paste Forms. |
|
3
Done
|
With Motor Running, Add Wine and Oil and Blend Until Combined Well. |
|
4
Done
|
If Necessary, Trim Fat from Top of Pork, to Leave a 1/8-Inch-Thick Layer of Fat. |
|
5
Done
|
Make 3 Small Incisions, Each About 1 Inch Long and 1 Inch Deep, in Each Side of Pork With a Small Sharp Knife, and Fill Each With About 1 Teaspoon Herb Paste. |
|
6
Done
|
Spread Remaining Herb Paste Over Pork, Concentrating on Boned Side, and Tie Roast With Kitchen String at 2-Inch Intervals. |
|
7
Done
|
Put Pork, Fat Side Up, in a Roasting Pan and Roast in Middle of Oven 6 Hours. |
|
8
Done
|
Transfer Roast to Cutting Board and Let Stand 15 Minutes. |
|
9
Done
|
Discard String and Cut Pork Roast With an Electric Knife If You Have One Into Thick Slices. |
