Pork Roast with Rosemary
Bring the family to the table with this simple oven-braised pork roast seasoned with fresh rosemary.
2 tablespoons vegetable oil
1 (2-pound) boneless pork butt roast
1 cup diced carrot
3/4 cup finely chopped onion
1/2 cup diced celery
3 cups chicken stock
2 tablespoons chopped fresh rosemary - divided use
1/2 teaspoon salt
2 tablespoons unsalted butter
- Preheat oven to 325°F (160°C).
- Heat oil in a heavy ovenproof pan over high heat. Add pork roast and sear on all sides, browning well. Remove roast and discard remaining fat.
- Reduce heat to low, add carrot, onion and celery, and cook, stirring, for 1 minute. Return roast to pan, pour on stock, and add half the rosemary and the salt. Cover tightly and place in oven for 1 1/4 hours, turning roast every 20 minutes.
- Transfer the roast to a cutting board and the liquid to a saucepan. Cook liquid over high heat until it starts to thicken but has not yet reached a saucelike consistency. Remove from heat and whisk in butter. Strain into a gravy boat and add remaining rosemary.
- Slice meat and arrange on a platter. Serve with sauce alongside.
Makes 8 servings.