Wednesday, June 2, 2010
Wednesday Wonderful Meals
Pork Pot roast can seem pretty bland but if you score the fat side and stuff the scored edges with chopped, fresh, garlic it will be even better. But then I like to top it with apricot/pineapple jam and sliced apples. Then I sprinkle fresh chopped oregano and thyme on top. I also stuff a couple of bay leaves into the slits and cover the pork with aluminum foil to roast at 450 for about an hour, then I turn down the oven to 350 and pull off the foil to let the top brown (I actually like to let my top get a little darker than most people.) I love to snack on the crunchy sugarified topping. This is a typical Danish type meal but it's called Fleskesteg
I use a meat thermometer to make sure the inside of the pork reaches a temperature of at least 150 degrees - but I prefer to let it get closer to 160 degrees. Plus, I place the meat on a rack inside the roasting pan, so that the drippings fall into the pan to make gravy.
Try it - I think you'll like it.