I had a small pork roast and a lot of fresh herbs still left in my garden, and unfortunately tonight in Chicago will be our first frost!!! So, I gathered up the last of my Rosemary and Thyme to use for our dinner tonight. I thought I would try something a little different, normally I would rub the outside with lots of herbs and roast it like that, but this time I made a paste of olive oil, smashed garlic, finely minced Rosemary & Thyme, salt & pepper.
I generously rubbed the whole outside, with lots of garlic and all the herbs I brought in.
But the new thing for me was to cut open the roast, in half, not all the way through, but like a book. Next, I took out my meat tenderizer and gave it a few good wacks!!! and then I rubbed that aromatic, yummy paste all over it!! I rolled it up tight like a jelly roll, and tied it with string, and let it sit in my frig a couple of hours before I cooked it. The result!!! Unbelievable flavor infused through out the whole roast! I will definitely do this again, it was well worth the little extra effort!
As a side dish I made cauliflower and prosciutto in a garlic cream sauce, it went well with the pork. All in all, it turned out to be a nice Sunday Dinner!! Hope your's was too!!
Buon Appetito!
