mimosa six-hour pork roast
Mimosa Six-Hour Pork Roast Source: Mimosa - Los Angeles, California 2 tablespoons finely chopped fresh sage 2 tablespoons fresh rosemary 10 garlic cloves 1 tablespoon fennel seeds
Ingredients
- 2tablespoonfinely chopped fresh sage
- 2tablespoonfresh rosemary
- 10garlic cloves
- 1tablespoonfennel seeds
- 11/2 tablespoons coarse salt
- 1tablespooncracked black pepper
- 1tablespoondry white wine
- 1tablespoonolive oil
Directions
- 1
Mimosa Six-Hour Pork Roast Source: Mimosa - Los Angeles, California 2 tablespoons finely chopped fresh sage 2 tablespoons fresh rosemary 10
- 2
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms
- 3
With motor running, add wine and oil and blend until combined well
- 4
If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat
- 5
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 te
- 6
Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals
- 7
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours
- 8
Transfer roast to cutting board and let stand 15 minutes