- 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
"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
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. |
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