A: | 12# roast (ham, rack, etc.) |
B: | 4t kosher salt |
4t peppercorns (black, green, white assorted) | |
C: | 1C maple syrup |
1/2C balsamic vinegar | |
1t cinnamon | |
D: | 1/2C pecans |
1/2C candied ginger | |
1. | Cut (A) in diagnonal cross-hatch just through fat/skin layer. Combine (B) and rub all over and into cuts and cracks. Roast at 450F for 20 minutes. |
2. | Reduce oven to 300F. Whisk (C) together and baste meat, re-basting with baster from pan juices every 30 minutes until internal temperature reaches 145F. |
3. | Process (D) in food processor. Remove meat from oven to serving platter, cover with nut/ginger crust, cover in foil and let rest 20 minutes. |
4. | Make a pan sauce after skimming fat, reserving 1t fat to make a thin roux with the addition of a bit of flour. Add orange juice if needed to thin. Serve with sauce. |
$Id: maple_balsamic_pork_roast,v 1.1 2017/04/17 23:23:28 deaven Exp $
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