"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home."

ingredients

  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons fresh rosemary
  • 10 cloves garlic
  • 1 tablespoon fennel seeds
  • 1 ½ tablespoons coarse salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon dry white wine
  • 1 tablespoon olive oil
  • 1 (6-1b) boneless pork shoulder Boston roast (not tied)
  • Special equipment: kitchen string

directions

1. Preheat oven to 275 deg F.
2. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
3. If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
4. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
5. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

Notes

Cooks' note:
• You can make herb paste 1 day ahead and chill, covered.

Categories

Web

MacGourmet downloadSix-hour Pork Roast. To import, drag image to your MacGourmet recipe box.

source

Gourmet

servings/yield

6 servings

rating

difficulty