Saturday, August 29, 2015
I'm not the kind of person who jump on bandwagons. I'm fairly questioning of most things I read. And I'm not quick to trust. But I am loyal. And faithful. And when I like something, I really like it. That especially applies to recipes. This Southern grits breakfast casserole is family favorite. This homemade beef stroganoff is one of our go-to meals. And I've made this broccoli casserole more times than I can count. I know a good thing when I make it.
I'm also not one of those people who tends to plan, shop, prep, and cook enough food for a month. First, it's because I don't think end times are upon us. Second, it's because I like to eat fresh food, not thawed, rehydrated, and heated food. And third, it's because I get tired of eating the same thing again and again. (Unlike my children because oh my gravy they want the same things all the time. Just a moment of honesty from a mom who's made 7,659 PBJs in the last year.) I'm sure it's convenient to have food made and ready to go, but I think those people are looking at cooking all wrong. It should be joyful to spend time preparing a meal. It should be a reliever of stress, not a creator. Cooking should make your house smell good. Cooking should make you anticipate the pleasure of a fresh pie, a golden roasted chicken, or a big pot of bubbly, homemade spaghetti sauce.
And finally, I'm not one of those people who closes the weekend with a day of activity. I still believe Sundays are a day of rest. Sunday afternoons are meant to be low-key. They're when I like to tackle new recipes and flip through magazines, looking for inspiration. And they're for slowly roasting a pork roast so that it glistens with delicious fat, pops with flavor, slices with a fork, and pulls your family to the kitchen to ask, What's that smell? And perhaps your oven-roasted pork will also feed you for a few days. Cook once, eat three times, some say. So if this is how you do that, count me in.
We ate this roast at three meals. The first day we topped runny eggs with slices of just-cooked pork—simple perfection. The second day we ate it sliced on biscuits, with a side of buttery, peppery grits. And on the third day we at it chopped in flour tortillas, topped with cheddar, avocado, and scrambled eggs. Also, note that this recipe is easily doubled or tripled to accommodate a larger pork roast. In general, roast your pork one hour per pound, or until internal temperature reaches 190 F.
Oven-Roasted Pork With Homemade Spice Rub
Makes 6 servings.
1 tsp seasoned salt
1 tsp brown sugar
1 tsp granulated sugar
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp dry mustard
Pinch of cumin powder
Pinch of ginger powder
2-lb pork ham roast, thawed
1/4 cup honey mustard
1. Heat oven to 250 F. Cover bottom and sides of roasting pan with foil.
2. Meanwhile, in small bowl, combine seasoned salt through ginger powder.
3. Pat roast dry with paper towels. Coat meat with honey mustard, and then cover with rub.
4. Place fat-side up in roasting pan. Place uncovered in oven and let cook, undisturbed, for two hours. Remove from oven, and using a meat thermometer, check temperature. Meat should reach 190 F when done.
5. When meat is done, remove pan from oven. Pull sides of foil tightly around meat, cover with towel, and let meat rest for an hour. After resting, chop or slice meat and serve.