Saturday, January 19, 2008

Pork Roast with Honey, Garlic, & Sage

No pic tonight. I forgot to take one! I did this in my clay cooker; the one I have is glazed on the bottom, so you only have to soak the lid.

Pork Roast with Honey, Garlic, and Sage

1 2-3 pounds pork sirloin roast
2 Tablespoon olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoon fresh sage, minced
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Original Directions: Heat oven to 400˚. Line shallow roasting pan with foil for easy cleanup. Place pork in pan. In small bowl, stir together oil, lemon juice, garlic, sage and pepper; brush over top and sides of pork roast. Roast for 30-45 minutes; brush honey over top and sides of pork. Roast for 20-30 minutes more, until internal temperature, measured with a meat thermometer, reads 155˚.

My Directions: Soak lid of clay cooker in a sink full of water at least 30 minutes. (If you're using a Romertof, soak both pieces.) Place pork roast in bottom. Combine olive oil, lemon juice, sage, and pepper; pour evenly over roast. Put lid on cooker, place in cold oven. Turn heat on to 400˚. Cook 45 minutes. Drizzle honey over roast; cook another 30 minutes.

We ate about half of it and will use the remaining meat for roast pork sandwiches Monday night.

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