Boneless Pork Roast

The herbs and spices used to flavor this roast create an aromatic taste treat and the flour worked into the outside of the meat produces a wonderful crisp crust.

INGREDIENTS

One Boston Butt Pork Roast, 3 to 4 lbs.
2 small or 1 large clove fresh garlic
3 T flour
1/3 to 1/2 tsp. salt
1/4 to 1/3 tsp. dried crushed rosemary
1/4 to 1/3 tsp. basil
1/4 to 1/3 tsp. paprika
dash of cayenne
1/8 tsp. fresh ground black pepper

PROCEDURE

Preheat oven to 450 degrees. Peel and slice the garlic cloves into thin spears. With a thin knife tip, poke holes in the roast and insert a spear of garlic in each hole. You should have 12 to 15 spears in the roast spaced evenly over the surface. Mix the flour, herbs and spices together on a sheet of waxed paper. Roll the roast in this mixture and press the mixture into the surface of the meat until nearly all of the flour is stuck to the meat. Use a nail to make a hole in the roast and insert a meat thermometer into the center. Place fat side up on a roasting rack in a pan in the hot oven. Turn heat down to 350 degrees, and roast until the thermometer registers 185 degrees (about 40 minutes per pound). Remove from oven and let sit for 3 or 4 minutes before removing the netting around the roast. Make pan gravy if you like.

NOTE

Serve with cranberry or apple sauce, parsley potatoes or boiled potatoes, gravy and a green or yellow vegetable accompanied by fresh bread.