Posted by Barb Wong on 11/12/01; 1:26:46 PM
From the Recipes dept.
Last night we served roast pork as well as roast turkey.
After trying porketta in Italy, I was inspired to season the roast with
more of a Tuscan flair by adding fennel seeds. But you can use whatever
herbs you have on hand. I've made this with a combination of rosemary,
sage, thyme, oregano and mint (the herbs that grow well in my dad's
garden!).
Usually I cook the roast until it's still pink
inside, but because I was serving this cold, I cooked it longer until
the meat was 160 degrees F in the thickest part.
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