Raining again today... is summer over already? *sigh* The positive is we can bake & cook and not worry about heating up the whole house. :) So blueberry banana bread is in the oven & it's starting to smell marvelous in here... (I should maybe post that amazing recipe too -- let me know if you'd like it in the comments section). I have a fabulous recipe from one of my all time favorite books How to Cook Everything by Mark Bittman
It's so yummy & I love to cook it up in the morning & then have it cold to use throughout the week. Great in quesadillas, sandwiches & wraps.... yum, yum, yum!
salt & freshly ground black pepper (to taste)
2 Tablespoons minced fresh rosemary leaves (or 1 tsp. dried rosemary)
1/4 tsp. cayenne (optional, but good!)
1 Tablespoon sugar
1 tsp. minced garlic
1 (3-4 lb.) pork loin - bone in OR 1 (2-3 lb) boneless roast
1-1/2 cups dry white wine or stock
1 Tablespoon butter (optional)
1. Preheat oven to 450F. Mix a liberal amount of salt & pepper together with the rosemary, cayenne, sugar & garlic & rub it all over the roast. (Mmmmm!!) Place the meat in a roasting pan (use a rack if it's boneless) and put in the oven. Roast, undisturbed, for 15 min.
2. Open the oven & pour about 1/2cup of wine or stock over the roast; lower the heat to 325F. Continue to roast, adding about 1/4cup of liquid every 15 min. or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more.
3. Start checking the roast after 1-1/4hrs of total cooking time (it'll probably take 1-1/2hrs). When it'd one - an instant-read thermometer will register 145-150F - remove to warm platter.