All the Right Moves"
Goal Post Pork Roast (With MVP's and Carrots)
This meal will surely give you all the right moves to win the game!
You will need:
- 1 six rib pork roast (about 3 1/2 lbs.)
- 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 5-10 garlic cloves, peeled and slivered
- 1/4-cup rosemary sprigs
- 2 Granny Smith apples, thinly sliced
- 2 small onions, thinly sliced
- 3 cups apple cider
- 2 tbsp. butter or olive oil
- 1 lb. baby carrots, peeled
- 1 lb. snap peas, trimmed
- speed, looks, agility and a one-way bus ticket out of your tiny, poorly lit, depressing kitchen
1. Preheat oven to 375?F.
2. Trim fat on roast to no more than 1/4" . Combine cinnamon, clove, salt, pepper and rub well into the roast.
3. With a paring knife, make shallow slits in the roast about 1 inch apart. Insert a garlic sliver and rosemary cluster in each slit.
4. Arrange the roast fat-side up in a shallow roasting pan over the apples and onions. Roast for 45 minutes to an hour or until the internal temperature reads 150-155?F with a meat thermometer.
5. While the meat cooks, boil the cider in a medium saucepan until it is reduced by half.
6. Blanch the carrots and snap peas in rapidly boiling water until brightly colored and almost tender, then plunge into ice water to cool.
7. Transfer the pork to a platter and allow to rest at least 5 minutes before carving. Scrape the apples and onions into the reduced apple cider and season to taste with salt and pepper. Saute the peas and carrots in a little butter or olive oil and transfer to the platter.
8. Slice between the ribs to allow 1 juicy chop per person and serve with plenty of hot cider sauce.
9. Be sure to make an emotional toast to your small town buddies before leaving them behind to lives of quiet desperation (and even worse the dishes!)