Pre heat oven to 500! Thats right 500! This is not for the faint of heart!
You need a lean cut of meat like a pork loin so fat doesn't splatter all over your oven.
Made the pork with a pineapple raisin sauce, fresh sauteed spinach and sauteed mushrooms! Ate well tonite! And thats after 6 qts bloody mary and 7 qts bloody salsa! I'm cooked out.
For the pork-
1- pork loin about 3-4 lbs
1- Tbsp olive oil
1- tsp dried rosemary
1- tsp dried sage
1- tsp dried thyme
3 cloves garlic cut in half
S & P to taste
For the sauce-
1- can crushed pineapple (8 oz)
1/2 cup packed brown sugar
1/2 cup raisins
1/2 tsp ground ginger
1 Tbsp cornstarch
1/2 cup chicken broth
1 Tbsp white wine vinegar
Pre heat oven to 500, with rack in center position. Line a roasting pan with tinfoil.
Let roast stand at room temp for 30 minutes.
Combine oil, rosemary, sage and thyme in a bowl.
Pierce top of pork to make 6 slits and insert garlic into slits.
Score the top of the pork in a crisscross pattern and rub herb marinade into it.
Roast pork for 20 mins and then turn pan around and roast for another 20 mins or untill about 145 degrees.
Remove and tent with foil. Rest for 15 mins before slicing.
Stir together the pineapple and brown sugar in a small sauce pan over med heat until sugar dissolves about 3 minutes, Add raisins and ginger and stir.
Whisk cornstarch and broth together and slowly add to pineapple mixture, stirring constantly. Bring sauce to a boil until thickened. Add vinegar and serve with roast!
Rubbed all good!
OUt of the 500 oven!
Oh killer roast!
With the sides!
I was tempted to bring out the chinet plates! But thought better of it!