Monday, December 28, 2009

home run

there are times in life when you have to step up to the plate and hit one outta the park.

let me break it down for you.

its Christmas day...you were up till 4:30am the night before assembling gifts for your baby girl's 1st real Christmas that she will be able to actually open gift at.
you're tired.
there are 6 hungry people depending on you to feed them a fabulous holiday dinner.

at 12 noon, you wander into your bedroom to lay your head down "for a few minutes" because you are a walking zombie at this point.

you then wake up at 2 hours later and dinner is supposed to be ready for consumption by 4 or 5pm.
nice one.
does domino's deliver on Jesus' birthday??

i drag myself into the kitchen knowing what's waiting for me.
i am scuuured.
its in the fridge.

i had bought a crown roast of pork.

i've never cooked one in my whole life.
i had the pleasure of eating one once before and that's why this lil piggy was in my fridge.

it was one of those meals i still remember to this day.
it was AH-mazing and i wanted to recreate it for my own family for Christmas.

i can handle most things.....but a CROWN roast?
the name alone intimates me.
WHY did i do this to myself??
do i even have enough time to cook it now?

i prayed...i cooked....they ate.
silence.
the good kind of silence.
mouths are full...eyes big.
lots of smiles and thumbs up.
it was a home run!!

i don't think i have ever been this proud of something i have cooked before!
it was tender....melt in your mouth tender.
juicy and very flavorful.

i'm not scuuuured of you anymore, crown roast of pork.

here is my recipe for an untied roast:

Crown Roast of Pork
5-6 pound crown pork roast, about 8-10 ribs
2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons chopped fresh sage
2 tablespoons fresh thyme
kosher salt
pepper
1 cup dry white wine or cooking wine

Preheat oven to 350 degrees F.
Rinse and pat roast dry.
Place the roast on a rack in a shallow roasting pan or large heavy duty baking sheet.
Rub all over with the olive oil and the garlic.
Season very generously with salt and pepper.
Sprinkle with fresh herbs on both sides of roast.
Bake for 1 1/2 to 2 hours, basting every half hour with wine, until a meat thermometer reads 150 degrees to 160 degrees F. (20 minutes per pound).
Remove from oven and let rest at least 10 minutes before carving.
its ok if its a little bit pink inside.
its actually what you want.
trust me.

2 comments:

  1. Looks beautiful! I am cooking a scary big piece of meat (standing rib roast) tomorrow night. I hope I score big too.

    ReplyDelete
  2. I think I was in the same boat as you. I made a prime rib dinner for 18 people and it turned out perfect. I should've taken some pics. Darn! Oh well, next time.

    ReplyDelete

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