* Exported from MasterCook *
ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS & ONIO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 bunches small thin carrots (not baby carrots -- about 2 lbs)
3/4 pound small white onions -- halved lengthwise
3 bacon slices -- chopped
8 rib pork rib roast (about 4 1/2 pounds)
2 garlic cloves -- sliced thin about
1/4 cup small leaf
clusters from fresh rosemary sprigs
1/4 cup water
1 tablespoon chopped fresh parsley leaves
Garnish:fresh rosemary and parsley sprigs
Preheat oven to 350°F.
In a large roasting pan combine carrots and onions and sprinkle with bacon.
Trim fat on pork roast to 1/4 inch thick. With a paring
knife make shallow slits in fat about 1 inch apart and
in each insert a garlic slice and a rosemary leaf
cluster. Season roast with salt and freshly ground black
pepper and arrange, fat side up, on vegetables. Roast
pork and vegetables 1 hour and 20 minutes, or until pork
registers 160°F. on a meat thermometer. Transfer pork to
a platter and let stand 15 minutes.
Pour off fat from pan. To pan with vegetables add water
and cook over high heat, stirring to loosen brown bits,
until most liquid is evaporated. Toss vegetables with
parsley.
Arrange vegetables on platter with pork and garnish with
rosemary and parsley sprigs.
Serves 6.
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NOTES : Gourmet April 1995
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