Ingredients
1 4-pound boneless pork rib roast
1 tablespoon coarse salt
1 teaspoon coarsely ground black pepper
1/2 cup honey
4 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 teaspoons ground garam marsala or coriander
1 1/2 teaspoons dried thyme
3/4 cup (about) canned low-salt chicken broth or water
Preparation
Place pork, fat side up, in large glass baking dish. Rub pork with salt and pepper. Whisk honey, 4 tablespoons lemon juice, 4 tablespoons olive oil, garam marsala, and thyme in small bowl. Pour over pork; cover pork loosely with foil. Let stand at room temperature 1 hour, basting occasionally.
Preheat oven to 375°F. Transfer pork to roasting pan; reserve marinade. Roast pork 15 minutes. Spoon 1/4 of reserved marinade over pork. Add 1/4 cup broth to roasting pan. Roast pork 15 minutes; spoon remaining marinade over. Add 1/4 cup broth to pan. Roast until instant-read thermometer inserted into center of pork registers 150°F, about 40 minutes longer. Baste ocassionally throughout the 40 minutes. Add 1/4 cup broth to pan, stirring browned bits from bottom.
Transfer pork to platter; tent with foil. Use remaining juices to pour over sliced served pork.
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