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"What's for Dinner Honey?" Pete's Pork Roast


"What's for Dinner Honey?"

Every week Signe heads out to find a tasty recipe for "What's for Dinner Honey?" and every week she delivers. Something tasty, sometimes out of the ordinary, and always pretty simple to throw together.  This week she ran into Lisa Dickason [at the Fruit Center] and got this wonderful recipe {turns out it's from her terrific husband Pete}. Do you know Lisa?  She bakes the best sugar cookies in the land. They're charming, artistic and chic [that could apply to Lisa as well....]

Rib-End Pork Roast with Bourbon Peaches- from Pete Dickason

Lisa says "this is based loosely on the classic Tuscan Porchetta, but it's a little easier to pull off in the kitchen since traditional Porchetta involves using an entire stuffed pig and cooks for a day!"  Honestly, if there is any hostess in Hingham that could pull off a whole roast pig, it's Lisa...

2-3 lbs Pork Rib End Roast [The Fruit Center carries it]
1 T fresh minced garlic
2 T dried rosemary
2 T dried thyme
1 T dried fennel
1 t salt
1 t freshly ground pepper
1 bag fresh baby spinach
1/2 bottle dry white wine
1 C water

Preheat oven to 275 degrees and get out your meat thermometer Betty.

Mix together the dried rosemary, thyme, fennel, salt and pepper in a small bowl.  Butterfly the roast so it lays flat [about 1 inch thick] – the butcher can do this for you.  Rub the top of the butterflied meat with fresh minced garlic then sprinkle with 1/3 of the dried herb mix.  Layer the fresh spinach leaves [enough to cover the meat completely] on top of the seasoned meat.


Roll up the roast with the spinach inside and tie with string.  Sprinkle the outside of the rolled roast with 1/3 of the dried herb mix.  Heat a skillet and sear the rolled roast on all sides, just enough to brown the meat.  Scrape the skillet and add all flavorful little pieces to a roasting pan.  Throw the remaining dried herbs into the roasting pan and add the pork along with about ½ bottle of white wine and a cup of water.  Cook for about 3 hours or until the internal temperature is around 160 degrees for juicy pork.

When the roast is done, take it out of the roasting pan and let it sit for 15 minutes.  This allows the juices to flow back to the surface of the meat making your pork juicy throughout. Slice the roast into thick, 1-inch slices and serve with Bourbon Peaches and these

Bourbon Peaches
2 lbs. fresh
½ C bourbon
2 cinnamon sticks
10 peppercorns
Combine all ingredients and simmer for 5-7 minutes.  The alcohol will burn off but the flavor will not! You can serve these warm or cold.