Sunday, February 08, 2009

Pork Roast Bathed in Rosemary and Bacon

I bought another big roast this afternoon, but couldn't wait to get it home to season and wrap in bacon and roast. So I like to buy pork leg because it has the perfect amount of fat on it. Cut about 8 slits over your roast and insert some garlic from a garlic bulb in each one. Then top the roast with 1/4 cup of sugar free or completely loaded maple syrup and massage it into your little pig. Then you season with garlic salt and Herbes De Provence. Then you lay full on Rosemary sprigs, about 4 or more across the entire roast and then layer bacon over top, tucking under. I used about 8 slices of bacon because it covered my roast. Then insert a meat thermometer and pop said pork roast into a 400 degree oven for the first hour. I then lower the temp. after an hour and keep an eye on the thermometer. When it's done, just let rest for about 20 minutes. Never serve a roast immediately. Let the meat settle into succulence before you slice the first piece...obviously to yourself first!!!! ******Please top with the Fried Star Anise and Apple. You may cry tears of joy.


Fried Star Anise and Granny Smith Apple for Pork Roast

OK - this was divine and delish. Cut up 1/2 a star anise into nice strips, peel, slice, and chop e 2 Granny Smith Apples, and add to a frying pan with a tbsp. of butter, and a tbsp. of oil, 1 tbsp. chopped garlic and fry up on medium heat until gorgeously coated with glistening fat and becomes nice and soft, but barely crisp. Add, part way in between, 1/8th of a cup of apple cider vinegar and keep on fryin' baby. Once completed to your liking - turn off the element and put into a nice little serving bowl to put over pork roast. Fabulous!!!!!!!