Since having another baby, I am feeling re-domesticated and find myself really reveling in cooking and recipes for my family. It must be the hormones! So here is my very first recipe/food blogging attempt…with photos. (You professional-grade cooks out there are very free to mock me.)
I believe this recipe for pork roast is a winner even if you would rather do most anything besides cook because it is so freaking easy. This is my family’s favorite pork recipe, and it is probably the easiest special-tasting dish in my arsenal.
You can literally make this with a baby on your hip (I did!). This recipe is also one of my go-to dishes when we are hosting another family for dinner. I love how I can just pick up one good quality roast of meat at Costco or another local grocery store, pour a few ingredients on it and shove it in the oven.
There is no fiddling, no multi-step recipes, there is hardly any prep at all. When the roast comes out, all fancy looking and juicy delicious, everyone is always so impressed…when really I just sat on my duff drinking wine with my guests or playing Uno with my kids while the piece of pig did its thing!
Throw some rice in your rice cooker and flip the switch, throw some veggies on to steam (or stick one of those steam-in-the bags in your microwave) and you have a dinner that is less effort than boxed mac-n-cheese or frozen chicken nuggets. Really.
Easy Pork Roast (Asian Fusion Lazy Girl Style)
1 boneless roast of pork, 2-4 lbs. (2 lbs. feeds a family of four with leftovers, 3-4 lbs. is great for larger families or easy entertaining)
4 tablespoons extra virgin olive oil
2 tablespoons soy sauce (low sodium is fine)
2 tablespoons finely minced garlic, about four cloves (for ease I use the fresh pre-minced garlic from a jar, found in the produce section in most grocery stores)
2 tablespoons peeled, minced fresh ginger (for ease I use the fresh ground ginger paste from a jar, found in the produce section in most grocery stores)
Optional if you like a kick of onion: 1 tablespoon finely minced shallots, about 1/2 of a large one or 1 small shallot (again, for ease I use the fresh pre-minced shallots from a jar, found in the produce section in most grocery stores). I often leave out the shallots when making for children, as the garlic and ginger alone combine to make a milder, sweeter taste my children prefer.
1 glass white wine (any type, quality does not matter)
Preheat the oven to 425°F. Place your roast in a roasting or baking pan. Drizzle over the roast the olive oil, turning the roast to coat completely and rubbing into the meat (imagine you are applying moisturizer). Similarly drizzle the soy sauce.
Combine the garlic, ginger and shallot (if you are using) in a small bowl and then thickly and evenly spread over the top and sides of the roast. If you are the type to buy or stock fresh garlic cloves, ginger and shallots, I bow down to you. I personally live by the fresh, jarred versions of these items – it drastically cuts down the prep time for so many dishes and they are always dependably ready in the condiment section of my fridge.
Roast the pork for 20 minutes per pound or until the center of the roast reaches an internal temperature of 150°-155°F on your meat thermometer. (In May, the USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145°F. I believe 150ish is the ideal temp for a flavorful, fully-cooked roast which is not too dry. However, ground pork, like all ground meat, should always be cooked to 160°F. )
Halfway through the cooking time pour the glass of white wine into the roasting pan (not over the roast) so that the roast does not dry out and a thin gravy is created.
Remove roast from pan and let stand on a cutting board for 10 minutes before carving into thin chops. The roast will have a delicious carmelized crust.
Pour the juice in the pan into a gravy boat if you are a gravy-pouring kind of family. Because the roast is lean and the olive oil a healthy fat, you do not even have to strain. Be sure to scrape in those stray garlic and ginger pieces left hanging in the roasting pan.
Serve with steamed brown or white rice if you really want to go for the Asian-fusion meal vibe, but potatoes or couscous work too. A hearty green veggie that appears in Asian dishes also goes well on the side. My kids adore broccoli (“baby trees”) so that is usually the accompaniment when I make this for my family, but if we are hosting a dinner party I often also stir fry a more “glamorous” vegetable such as kale or bok choi to go alongside for the grownups. Next to your gravy boat of au jus, stick your bottle of soy sauce (and your bottle of Sriracha if you have it for the spicy addicts) on your table or buffet.
Costco, The National Pork Board and The Motherhood are providing one lucky reader a $25 Costco gift card and a free instant read meat thermometer. And I’ll throw in a SECOND $25 Costco gift card from me for another reader, so there will be TWO WINNERS. (Hey, it’s the least I can do for subjecting you all to my first food blogging recipe attempt!)
To enter, leave a comment on this post describing your favorite pork dish OR the item you most love to buy from Costco!
The two winners will be randomly drawn from all comments on Friday October 14 at midnight. Be sure to leave your e-mail address or login via Facebook so I can contact you if you win.
Disclosure: This post and giveaway is sponsored, however all opinions expressed are my own.