For Easter don’t we all usually have ham? Us too! But because it’s not my son’s favorite, and my husband does not like lamb, which frankly would be my perfect Easter meat, I made pork roast. Costco has these ridiculously long boneless pork loin roasts, that my child decided he was going to whack around the meat department like the meat was possessed, holding it like some sort of meat cannon, or perhaps a meat torpedo. Then of course I had to be whacked with the meat cause thats super fun for the grown child to do, and I’m waiting for the meat packaging to bust open, but it didn’t, then sonny boy finally threw it into the cart. Yes, THREW IT IN THE CART! That poor pig suffered more dead than alive let me tell you! And that is how we buy our Easter meat! From a distance you may have seen us, it looked a little like a 6 foot 2 man child wielding a large pork tube like he was holding a machine gun that was going off and couldn’t control! Ridiculous. There is no way to even fit this thing in the oven ok? It’s wider that the oven pan. I’m so sorry this picture doesn’t do it justice but you can see how I had to use two cutting mats to lay it out. So basically I cut off about 8 inches of this sucker and froze it for a later date.
Pork to me can be really bland and most people tend to over cook it and I too have over cooked it, so I’m part of those people. Pork needs a lovely marinade so I turned to my trust Ina Garten Barefoot contessa cookbook for this one.
See? Even after being reduced in size, it has a hard time fitting in my 9 x 13 pan.
So in a jar add olive oil, Dijon mustard, lemon juice and zest, garlic, salt and pepper, fresh thyme and rosemary.
I love these jars, they are just so convenient. Just put it all in and shake it up! And then pour it on.
No cover it with plastic wrap and pop it in the fridge. I made sure to lift the roast so the marinade would go underneath the meat while it’s sitting in this lovely mix of flavors.
Every 12 hours or so, be sure to turn the meat over so all the meat gets fully marinated.
Now cover a cookie sheet (because there is no roasting pan in the Becerra home large enough to accommodate the size of this meat! Pour all the marinade over the meat and roast till the inside temp is 150-160, which is about 20 minutes a pound. This ended up being about 8 pounds.
I could have cut this roast into 1-2 inch slices for some lovely pork chops.
Let it rest under foil on the counter for about 15 minutes before slicing it. This really is a great marinade and after I sliced it all up and placed it on a plater, I poured all the juices over the meat to keep it really moist.
- ¾ cup olive oil
- juice and zest of 4 lemons
- 4 T. Dijon Mustard
- 3 T. minced fresh rosemary
- 3 T. minced fresh thyme
- 2 tsp. salt
- 2 tsp. pepper
- 5 cloves garlic chopped.
- Shake it all up in a jar and pour it over the meat. Marinate for at least 12 hours.
- Preheat the oven to 350 degrees.
- Place the roast on a cookie sheet covered with foil.
- Pour all the marinade over the meat.
- Roast for about 20 minutes per pound until the internal temperature of the meat is 150-160.
- Let rest for 15 minutes
- Slice and serve with the marinade