Description
Rubbed with a simple concoction of black garlic, olive oil and pepper, Black Garlic Pork Roast with it’s lightly cracked outside and tender moist center makes a killer Sunday dinner.
Ingredients
Scale
- 1 – 4 pound (1.8 kilo) standing pork roast
- 4 cloves black garlic
- 1/4 cup olive oil
- black pepper to taste
Instructions
- Preheat over to 450°F (230°C). Spray roasting tray well with non-stick coating.
- In a small bowl, mash or crush garlic into a coarse paste, using a fork of the back of a spoon. Mix with olive oil and pepper to combine. Dry pork roast well with paper towel then, using your hands, spread the black garlic paste all over the outside of the roast. Place on prepared roasting tray, rack arching down. Place in hot oven and set the timer for 20 minutes. This will oven sear the outside of your roast, cooking the outside quickly and effectively without the mess or stove top splatters.
- When timer chimes, reduce temperature to 400°F (205°C). Remove roast from oven and wrap rack bones loosely with tin foil to prevent them from scorching (optional). Cook for 20 – 30 minutes (depending on size) until a meat thermometer, inserted into the center the thickest part of the cut, reads 150°F (65.5°C). Remove from oven, tent loosely (as noted above) with tinfoil and let stand 10 minutes or so, then cut, serve, and savour.
Notes
A couple of my favorite serving suggestions: a quick batch of stir fried veggies, heavy on the ginger, a good chow mien or Singapore Noodles. This makes for a rather addicting piece of pork.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Main
- Cuisine: Fusion