Subj : BH&G 2325
To   : ALL
From : DAVE DRUM
Date : Tue Apr 06 2021 15:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Glazed Pork Roast
 Categories: Pork, Herbs, Citrus, Vegetables
      Yield: 8 Servings
 
      2 ts Smoked paprika or paprika
      2 ts Coarse kosher salt
      3 lb Bone-in pork roast; ribs
           - removed & tied back on
           Fresh oregano sprigs
      3 sm Red and/or yellow bell
           - peppers; stemmed, seeded,
           - quartered
      1 sm Bell pepper; stemmed, seeded
           - quartered
      1 tb Olive oil
           Salt & pepper
    1/3 c  Honey
    1/4 c  Lime juice
           Fresh oregano and/or thyme
           - sprigs
 
  Set oven @ 350ºF/175ºC.
  
  In a small bowl combine paprika and coarse salt.
  
  Place pork in a shallow roasting pan, bone side down. Rub
  paprika mixture all over pork, pressing in lightly. Tuck
  sprigs of fresh oregano under the kitchen string tying the
  roast to the bone. Roast, uncovered, in the preheated oven
  for 20 to 25 minutes per pound (1 hour 10 minutes to 2
  hours).
  
  Meanwhile, place sweet pepper pieces on a baking sheet.
  Drizzle peppers with oil and sprinkle lightly with salt
  and pepper; toss to coat. Spread peppers evenly on baking
  sheet. Place in oven with pork the last 40 to 45 minutes
  of roasting until peppers are tender and begin to brown.
  When roast reaches 150ºF/65ºC internal temperature, remove
  to a cutting board and cover with foil. Let stand 10
  minutes.
  
  While roast stands, in a small saucepan combine honey and
  lime juice. Bring to boiling, stirring occasionally. Boil
  gently, uncovered, for 2 minutes. Remove from heat and
  cool slightly. Season with salt and pepper.
  
  Remove string from roast. Using tongs, turn roast on its
  side and pull bone away. Turn roast top-side up and slice.
  Serve with peppers, honey glaze, and fresh herbs.
  
  Makes 8 servings.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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