Right off the bat I was already screwed because my pork roast was completely frozen. I have since learned to think and plan ahead, and make sure to defrost my meat by putting it in the refrigerator 24 hours or more before I intend to cook it. I hope that all of you know that you SHOULD NOT leave your pork out on the counter to defrost for the whole day, or dunk it in a sink of hot water, because this is the best way to encourage bacteria to grow all over your dinner and make you very ill. For the first 30 minutes that the roast was in the oven, I was pacing back and forth, clutching the meat thermometer in my hand and peeking through the oven window every ten seconds. My husband thought I was a lunatic. I have never given anyone food poisoning before, so I don't really know where this fear stems from. Only when an incredibly wonderful smell began to waft through the house did I start to feel at ease. I took out the roast at the end of the hour, stabbed it with my trusty meat thermometer and the gauge read: 160ºF. YES! Then I stabbed it again from another angle: 160ºF! Success and relief. The final product was fully cooked (always a good thing), and not dry, but very moist and flavourful! The drippings were marvellous. Hallelujah! And it tasted even better the next day if you can believe it.
Pork Roast with Rosemary, Quatre-Epices and Honey:
- 3 pounds boneless pork roast
- salt and pepper to season
- 1 tablespoon olive oil
- 3 to 4 Tbsps chopped fresh rosemary (I used dried)
- 2 tablespoons quatre-epices (1/4 tsp
cinnamonground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg and 1/4 tsp pepper)
- 1/3 cup honey, warmed until runny if necessary
- 1/2 cup water
- Rinse your meat and pat dry. Bring the meat to room temperature, about an hour. Heat the oven to 400ºF. Season the meat well all over with salt and pepper. Rub with the olive oil. Mix together the rosemary and spices and roll the meat in it (on some parchment paper) to coat evenly. Set the meat in a roasting pan, fat side up. Drizzle over the honey. Pour about 1/4 cup water into the bottom of the pan and place in the oven. Roast the pork for 20 minutes, then reduce the heat to 350°F and continue roasting until done, about 40 minutes more, adding another 1/4 cup water during cooking, if needed.
- Remove the pork from the oven and carve in thin slices, while keeping the juices warm. Fan the meat onto a platter. Taste the juices and fix the seasonings. Pour over the meat, and serve.