on behalf of Knorr®. The opinions and text are all mine.
This Italian Classic Pork Roast is a sure way to make your holiday
scrumptious entrée to bring to the table this holiday season? Something that is
cozy and fun, and especially NOT the same-old-boring turkey?!? Something that
will wow your guests, but that’s easy, quick, and stress-free to make, all at
the same time?!? I’ve got just the perfect idea for you.
This flavorful and juicy
pork roast, rubbed with garlic and Italian herbs, baked to perfection and
served sliced with a dense and scrumptious veggie sauce is just what you are
looking for. The smell wafting out of the oven is a sure way to get your mouth
watering and your guests gathering around the table in no time. I promise!
holiday dish only requires about 15 minutes of your time to prepare, and very
little effort after that. This way, you’ll have time to make one or two side
dishes. Oh … some creamy and rich mashed potatoes would taste fantastic next
to this roast!
for this dish is boneless pork loin, which is a great and inexpensive choice.
But this cut doesn’t have much fat, which is generally the most flavorful part.
So, to kick up the flavor, here is what I do: rub the meat nicely first with
garlic, then with a mixture of chopped rosemary, sage, and my secret ingredient
… a tablespoon of chicken bouillon!
bouillon is Knorr® Selects, which is a versatile and oh-so delicious
way to enhance the flavor of the meat. What I love the most about Knorr Selects
Bouillon is that it’s made with natural stock and has no artificial flavors,
colors or preservatives, and contains no added MSG. Compared to traditional
bouillon, Knorr Selects has 30 % less ingredients, a cleaner label, less sodium
and more premium ingredients. Next time you find yourself at your local Northgate store,
make sure to grab yourself a jar or two.
on all sides with the flavorful mixture of herbs and bouillon, tie it back with
a string to keep it together when cooking and make the perfect slices at the
end. And last but not least, before putting the meat in the oven, sear it on
all sides. Roll it around in sizzling oil and butter to brown and bring out the
flavor of the meat and trap all its juices inside.
time varies based on the size of the meat. My best suggestion is to use a meat thermometer
and check the temperature, so you don’t end up with a dried out or undercooked
roast. The minimum internal temperature should be 145 degrees F. Once it
reaches that temperature, you can remove it from the oven and cover with
aluminum foil, which allows for the juice to redistribute, making it extra
juicy and tender.
Wait 10 minutes while you prepare the dense sauce with the cooking veggies and
juices. Slice, drizzle and enjoy!
Buon appetito 🙂