Herbs - Pork.
Rosemary
Well, it was 4:00am this morning and I couldn’t sleep anymore. Working 12-hour days the last three days has not left me much in the mood to cook from scratch. However, I had pulled a pork roast out of the freezer on Sunday and it was now thawed and ready to go. I decided to get out of bed instead of dwelling on my work issues. The roast is marinating with it’s herb goodness. Later on, herb goodness is going to turn into herb crust. I can’t wait! I’ve put a semi-chunky paste of fresh rosemary, fresh thyme, dried sage leaves from my 2009 garden, garlic, salt, pepper, and olive oil. I minced the herbs into consistent pieces and then mixed everything up and rubbed over the top and sides of the roast. Hopefully, I’ll be back home in 12-13 hours and can start the roast. By 7:00pm, we should be eating delicious pork, scalloped potatoes, and having a glass of red wine. Ahhh, the remedy for a long work week is arriving.
