Try one of our delicious pork recipes
Garlic and Herb-Wrapped Pork Roast
1 5- to 6-lb. bone-in pork blade or shoulder roast
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
12 cloves garlic, peeled and sliced
12 tarragon, thyme, and/or rosemary sprigs, rinsed
2˝ - 3˝ cups dry white wine
Red-pepper relish (optional)
Trim excess fat from roast. Rub roast generously with olive oil. Sprinkle with
salt and pepper. Spread out enough 100-percent-cotton cheesecloth to wrap 1
layer around roast (about 18x18-inch piece). Place roast on top.
Place garlic slices and herb sprigs all over the roast. Tightly wrap roast with
cheesecloth, which will adhere to the oiled meat without tying. Insert meat
thermometer into center of thickest part of the roast not touching the bone.
Place roast on a rack in a shallow roasting pan (such as a broiler pan with wire
rack). Pour 2 cups of the wine into the pan.
In a 350° oven roast pork for 2˝ to 3 hours or until thermometer registers 170°,
pouring over additional wine as needed to keep roast tender and juicy. Let the
roast stand 15 minutes before unwrapping and carving.
Meanwhile, deglaze roasting pan by stirring additional wine or water (about ˝
cup) into roasting pan, scraping up browned bits.
To serve, remove cheesecloth and herb sprigs from roast and discard. Slice
roast; top slices with pan juices and garlic slices. Serve with red- pepper
relish on the side, if desired. Makes 10 to 12 servings.