Wednesday, February 1, 2012

Justin Wilson's Pork Roast

This is one of my favorite meats to serve.

I love the zip that Serrano pepper flavors give the pork roast and the au jus is sensational spooned over the fluffy smashed potatoes. Yum!

I first heard about this recipe on Justin Wilson's smackin' collection of recipes from his TV show oh so many years ago.

My honey and I have been cookin' it up ever since.

So put on your apron and make this roast a part of your favorite as it is mine. I could gobble this one up every week. Kids love it, too.

Justin' Wilson's Pork Roast

Ingredients
Serrano peppers
10 lb. pork roast
6 small green onions
6 Serrano peppers
3 tablespoons olive oil
2 cups dry red wine
1 cup stock or water
1 cup onion, coarsely chopped
Salt to taste
Ground cayenne pepper, to taste

Directions
Preheat oven 350 degrees. With a knife, make 6 puncture holes in the top of the roast and fill each hole with a clove of garlic, green onion, and washed pepper. Sprinkle top of roast with salt and pepper.

In medium-hot skillet, add the oil. Sear the meat on all sides. Move meat to a roasting pan. Pour wine and stock over meat; place chopped onions around roast.

Cover and place in oven for 3 to 4 hours or until desired doneness is reached. Baste occasionally.

Serves 8-10 with some left for hash or sandwiches.


Tip: On a hot day when you don't want to heat up the oven and the kitchen… sear the roast and put it in your Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker on low for 8 to 10 hours. Just as good without the use of your oven. Gadzooks, is that a great tip or what?!?

That's it for today, blog.