Martha Stewart would be jealous

I should have taken a picture, but I didn't, so you'll just have to take my word for it. I made the best pork roast last night. It looked as good as it tasted. And I used herbs from the garden!

I don't know how much the roast weighed, so you'll have to improvise.

Take 1 boneless pork roast, the kind that's tied with string. It should have some fat on at least one side. Rub the inside (between the two halves) with a mixture of salt, pepper and a little sugar.

Peel and roughly slice an entire head of garlic. If your fingers are garlicky afterwards you can always rinse them in lemon juice, that helps. Tuck maybe 12 pieces of garlic, four rosemary sprigs and at least four sage leaves into the roast, between the two halves. It will look nice if a little of the rosemary is sticking out.

Preheat the oven to 450.

Poke at least 15 holes in the less fatty side of the roast. Shove a garlic slice into each hole. Rub this side with the salt, pepper and sugar blend. Pull a rosemary sprig under the strings, shove a couple of sage leaves under the strings too. Flip the roast over and do the same thing to the fatty side.

Put into a roasting pan, fatty side up. Put into the preheated over for 15 minutes.

After 15 minutes pour 1/4 cup of white wine over the roast, lower the oven heat to 325. From this point on pour 1/4 cup of wine over the roast every 15 minutes until you've lavished a total of 1-1/2 cups of wine over the roast (six bastings).

Once the roast reaches an internal temp of 150-155 remove from the oven and let sit. Make sure the final basting was at least 15 minutes before you removed it from the oven, so if the temp hits 145 before you finish the basting, cease the libations.

Let the roast sit, the internal temp will continue to rise. While the roast is sitting deglaze the roasting pan with a little more wine or with some broth.

Admire how beautiful it is. Eat. Enjoy. Watch out for rosemary twigs. You may want to remove them before you cut the roast. Or not.

Take that, Martha.

(c) 2008 Laura S. Packer


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