Ingredients:
Prep:
Insert the tip of a knife into meat and push 4 or 5 fennel seeds into the pocket. Repeat this all around the roast until seeds are used up. Combine sugar, salt, sage, marjoram, celery seed, dry mustard, and 1/8 tsp pepper and rub the roast with this mixture. Cover roast and let marinate 4 hrs or overnight in refrigerator.
Place roast on a wire rack in shallow baking pan and insert a meat thermometer. Roast uncovered for 2 1/4 to 2 3/4 hrs at 325 (or until thermometer reads 170). Place on platter and sprinkle with parsley.
Goes well with stuffing or mashed potatoes.
- 3 to 4 lb pork roast
- 1/2 tsp fennel seed
- 2 tbl sugar
- 1 tsp salt
- 1 tsp ground sage
- 1 tsp dried marjoram
- 1/4 tsp celery seed
- 1/4 tsp dry mustard
- 1 tbl snipped parsley
Prep:
Insert the tip of a knife into meat and push 4 or 5 fennel seeds into the pocket. Repeat this all around the roast until seeds are used up. Combine sugar, salt, sage, marjoram, celery seed, dry mustard, and 1/8 tsp pepper and rub the roast with this mixture. Cover roast and let marinate 4 hrs or overnight in refrigerator.
Place roast on a wire rack in shallow baking pan and insert a meat thermometer. Roast uncovered for 2 1/4 to 2 3/4 hrs at 325 (or until thermometer reads 170). Place on platter and sprinkle with parsley.
Goes well with stuffing or mashed potatoes.
Comments