Monday, February 25, 2013

Rosemary Infused Roast Pork

We had this rosemary infused roast pork for the new year celebration.  Should have posted this up but I don't know why I left this dish out :p   This is the end part of the pork rack and my Josh loves the texture of this part of the pig :p  It is kind of chewy yet not tough.  Lean and no fat, just the perfect cut for roasting.  I marinade it with sea salt, black pepper, spicy teriyaki sauce and rub rosemary on the meat so that the fragrant of the herbs get into the meat while marinating.

marinate the meat for at least 3 hours or refrigerate it overnight for better flavor

it smells so good...the rosemary is the best herb to use for roasting pork :)
so fragrant and keep basting the roasting pork with the marinate sauce
to keep it moist 

Rosemary Infused Roast Pork

1 kg of pork - cut of your choice

marinade sauce
sea salt, teriyaki sauce , black pepper
a few sprigs of rosemary - crushed 


Rub the marinade sauce on the pork until the whole piece of pork is covered with the marinade sauce. Cover with cling wrap and leave in the fridge for a few hours or over night for best result.  Preheat the oven @ 200C .  Place the marinated pork on a grill pan which is lined with aluminium foil.  Bake for 45 mins to an hour turning the meat over every 25 mins, basting the meat with the marinade sauce till the meat is cooked.
Take out , leave the meat on the grill pan for 20 mins before cutting the meat into slices.

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