Bay Pork Roast
Bay is often used to provide background flavor in dishes, but here the herb takes center stage. Calling for six whole bay leaves, this recipe allows the smoky sweetness of bay to comes through in the final taste of the pork butt. Garlic chives add complexity and a bit of springtime to this succulent roast.
Ingredients
- 3½ pounds pork butt, bone in
- 6 bay leaves, chopped
- ¼ ounce garlic chives, chopped
- 1 teaspoon coarse salt
- ½ teaspoon cracked black pepper
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoon olive oil
- 1 large red onion, sliced
- 1 cup Chardonnay
- ¾ ounce parsley, whole sprigs
Instructions
- Preheat oven to 275Ëš F.
- Blend bay leaves, garlic chives, salt, pepper, mustard, garlic and olive oil to make a paste.
- Rub paste over the pork and place fat side up on top of half of the onion slices in roasting pan.
- Top with remaining onion, pour wine into the pan, and bake in oven for 6 hours.
- Serve on a bed of parsley.
Notes
A hearty Chardonnay is a good pairing here.
Time: 1 hour prep, 6 hours cooking
Servings: 6
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
