Herbed Pork Roast With Vegetables
|Pork shoulder roast/Loin roast||4 Pound (Bone- In, 2 Kilogram)|
|Garlic||1 Clove (5 gm)|
|Dried thyme||1 Teaspoon|
|Dried sage||1⁄2 Teaspoon|
|Applesauce/Fruit chutney /coarse-grained mustard||2 Tablespoon|
Place roast, fat side up, in roasting pan.
Peel garlic, cut in half and rub cut sides over meat.
Sprinkle roast with thyme and sage.
Insert meat thermometer, if using, into thickest part of roast, being careful that it doesn't touch bone. (Mom or Dad can prepare roast to this point in the morning, wrap and refrigerate.)
Cook roast in 325°F (160°C) oven for about 2-1/2 hours (35 to 40 minutes per lb/80 minutes per kg) or until internal temperature registers 170°F (80°C) on a meat thermometer.
After roast has been in oven for about 1 hour, peel vegetables.
Cut medium potatoes into quarters and larger ones into eighths.
Cut carrots into similar-sized pieces.
Cut onions in half or leave them whole.
After roast has been cooking for about 1-1/2 hours, add vegetables to roasting pan and continue cooking.
Turn vegetables and spoon pan juices over them 2 or 3 times during remainder of cooking time.
Remove roasting pan from oven when meat is done and let roast stand for 15 minutes before carving.
If vegetables are still not tender when pierced with fork, transfer roast to platter and put vegetables back in oven.
Increase heat to 375°F (190°C) and continue cooking while roast is standing.
Serve roast with vegetables and applesauce, fruit chutney or coarse grained mustard.