I must have been a vegetarian in a former life. I’d rather cook anything besides meat most of the time. My P.S. (Prefers Steaks/ hubby) brings home cuts of meat and I draw a blank. I don’t naturally take to preparing slabs of animal. Roasts are the most confusing for me. I figure if I slice some onions and throw them over the chunk of meat in a roasting pan, I’m good. My P.S. wants seasonings and rubs and stuff on the meat. Again, I usually draw a blank. I’m not rubbin’ any bloody meat!
I’d thawed a piece of meat my P.S. had labeled “2 lbs pork roast” for dinner the other night. Aren’t there different kinds of pork roasts that need different kinds of cooking treatments? I had no clue what kind of roast this was. I could see it was one with a layer of fat on it and I knew from watching cooking shows that fat shouldn’t be removed. The fat layer keeps the meat moist while roasting.
But I didn’t like to look at the fat so I put the roast fat side down in the enamel roaster. I thought maybe it would crisp up and turn brown being next to the metal pan. (That didn’t happen). I decided to be confident and throw some seasonings on the roast and opened my spice cabinet. Garlic powder, a little might be good. Sprinkle, sprinkle. Salt and pepper, generous sprinkles like they do on TV.
Hm, Smoked paprika. I never use that stuff, let’s try some. The smell alone was great, like a campfire. Sprinkle, sprinkle. Ok maybe some more, this smells so good. More sprinkles. Lastly I eyeballed the rosemary. I wondered if it was a seasoning traditionally used with pork. Oh well, sprinkle, sprinkle. I was going to stop before I went over some imaginary line and made the roast taste like old hunting boots. I added a half-inch of water to the bottom of the roaster. Done!
Now came the bad part. My P.S. had forgotten his hand-held computer on his route, in a store 40 minutes away. He called and asked me to drive with him to retrieve it. Uh, ok, about two hours of driving, so I had to put this roast on low. Low and slow, don’t they roast roasts like that? I put the lid on it and set the oven to 325°F. I waved goodbye to my roast and crossed my fingers.
Two hours later we walked into a house that smelled of pure awesomeness. Wow, did I do that? I hoped it tasted as good as it smelled! I’d also been in the middle of making a pot of corn chowder and that enhanced the wonderful scents that wafted around us.
I started the heat under the soup pot as the potatoes hadn’t softened enough before being shut off. The roast looked delicious and I left it covered on the top of the stove. I’d checked the roast’s temp on the thermometer and quit when it was rising past 175°. Oops, overdone. Couldn’t be helped.
I asked my P.S. to slice the pork roast as I put the finishing touches on the soup. I was in a hurry and these pictures are a bit lacking in finesse. I apologize for not plating it better. There’s not a great deal you can do with sliced pork roast to make it pretty when you’re in a rush. But the flavors, they spoke for themselves. The seasonings had penetrated the roast and mixed well. Amazing how that works. A touch of smoke, a touch of rosemary, adequate salt and pepper, it was great! Hey, I can do this!
In spite of the necessary time delay, the roast was so tender I could cut it with my fork. That was a relief considering it had been in the oven a bit too long. It was moist and I loved it. I didn’t love it enough to eat pork roast leftovers, I’ll leave that to my P.S. who covets leftover roasts for sandwiches for breakfast. In a former life he was definitely a caveman carnivore.
Smoked Paprika Rosemary Pork Roast
2 lbs pork roast
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon rosemary
water to cover the bottom of the roaster
Place roast fatty layer down in small roaster. Sprinkle with seasonings. Add water and cover pan.
Roast for 2 hours or until temperature is 155°F. Proper temp is 160°F but it will rise more sitting covered on top of the stove.
Let roast sit for 10 minutes then slice as desired.