Herb Crusted Pork Roast and New PotatoesPosted by in Food
As part of Martha’s whole ‘meat and potatoes’ section in February Martha Stewart Living (p. 155), she has a recipe for Herb (can we all say “herb” with the ‘h’ sound at the beginning please?) Crusted Pork Roast with New Potatoes. This sounded like a great weeknight meal to me, since it is all made in one pan.
The first problem – Martha calls for a bone-in pork roast (5-6 lbs), frenched. Five to six pounds is way too much for this family and my store does not sell bone-in pork roasts. Yes, I know I should go to the butcher shop or order it at the meat counter, but goodness, sometimes it’s just all too much. So I opted for a boneless pork roast of a much smaller size.
First you create the herb crust -0 live oil, garlic, thyme, sage, and rosemary. You rub half on the roast and half on the potatoes.
I stuck this in the oven and ran to hockey practice. When I returned, the meat was done, but the potatoes were not as brown and crispy as I like them, so they went back in the oven on convection roast for a few minutes.
The potatoes were really good. I liked the herbs and garlic on them, but they needed some more seasoning I think.
The pork roast was moist and delicious, but the herb crust just does not do it for me. Yes, it looks cute, but you end up with a slice of meat with a tiny bit of seasoning on one edge. I really want flavor all through my meat, which is why I usually stick
slivers of garlic and herbs down in the pork roast when I make it. The meat was just kind of flavorless in my opinion.
A sauce or gravy would have really helped this one. I’m really kind of disappointed with this meat and potatoes section – it’s kind of boring.
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