Friday, May 6, 2011

Pork Romana by Tom

Pork Romana

This is actually an old recipe for us.  We have made it a dozen or so times, but discovered that we had never written about it for the food blog.  We first made this for some guests about twenty years ago or so, so this is really a tried and true recipe.  Normally this would be made with Belgian endive.  But this time I used Brussels sprouts.  Both work just fine.  This is an easy meal to prepare, but one with sophisticated tastes.


Pork Romano
(serves 8)

4# boneless pork roast
3 tablespoons unsalted butter at room temperature
4 ounces chopped prosciutto
2 tablespoons fresh rosemary leaves chopped
5-6 cloves of garlic minced
Freshly ground pepper to taste
6 small Belgian endives, halved lengthwise
~2 cups Marsala wine or until roast and endive are covered

 
1.  Preheat the oven to 350 degrees.
2.  Make slits in the pork roast approximately 1" long and 1/4' deep all over the surface.
3.  Combine the butter, prosciutto, garlic and rosemary in a small bowl and mix thoroughly.
     Spread this mixture all over the surface of the pork roast making sure that it gets into the slits.
4.  Season the roast with ground pepper.
5.  Lightly spray a baking dish with a non-stick spray, and then place the roast into the baking dish.
6.  Now place the halved Belgian endive all around the pork roast.
7.  Pour in the Marsala wine to cover the roast and endive.
8.  Cover the baking dish and cook for about 1 1/4 hours or until a meat thermometer reads 160 degrees.

 
I decided to make salt potatoes as the starch for this meal.  Very good!  Just boil water with lots of sea salt and cook the small potatoes for about 12 -15 minutes.  Test for doneness and cook longer if necessary.
The dish has completed cooking.  Notice the Brussels sprouts I used in this variant of the recipe.

After cooking, place the pork roast on a cutting board and let sit for 15 minutes.  Then carve into 1" thick slabs.

Remove the Belgian endive (or Brussels sprouts) for serving.

Plate with the salted potatoes.

Enjoy your meal!
          ---Tom

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