The little 1 kg or 2 lb pork roasts I find here are perfect when you are not feeding a crowd, but still want to feed 4-6 or 2 with leftovers for sandwiches. I bought 3 of these when they were on sale. I think this is the last one but who knows?
Also in the freezer was a large bag of grilled vegetables found at my favorite frozen food store, Picard’s. I sauteed them with a little fresh thyme and olive oil to accompany the buttered pasta. Jade will be so pleased!
Herb and Garlic Crusted Pork Roast
Salt and pepper
1 tbsp each, fresh rosemary and thyme leaves
3 garlic cloves, crushed
1 tbsp olive oil
1 tbsp Dijon mustard
A 2 lb rolled pork roast
2 onions, quartered
Season the roast with salt and pepper. Make a paste with the herbs, garlic, oil and mustard, then spread all over the roast.
Place the quartered onions in the bottom of a roasting pan and top them with the pork. Roast at 400 F for 30 minutes, then lower the temperature to 350 F and continue to roast for 1 hour and 15 minutes.
Wine suggestion: Regnie Beaujolais