Roasted for about an hour and twenty minutes, rubbed with Brown Sugar, Ginger, Granulated Garlic, Black Pepper, Salt and Crushed Bay Leaves. For the gravy I surronded the roast with onions, apples, ginger and fennel seeds. Add a cup of water. Once the roast was done I strained the liquid and started a roux with flour and butter. Add the liquid to the roux, got a boil and served steaming hot. Garnished with mint and apples.......
I don't have to tell you it was good do I? It was a lil dry so thank god for the gravy and apple chutney. I think 45 minutes is a better cooking time but my wife is DEATHLY afraid of undercooked pork.
3 comments:
You know how I know you're Jewish?
Fennel.
CMLP is afraid of getting the shits?
undercooked pork doesnt result in diahrrea
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