The best pork has very fine texture and firm flesh. Very young pork will have almost white flesh and, as it grows older, its flesh becomes progressively pinker. Pork must be cooked until the internal meat temperature reads 150 degrees on a meat thermometer. Some roasts are long and thin, and others are short and fat. Consequently the cooking times will vary depending on the shape of your roast. A meat thermometer is the best way to judge the right amount of cooking time.
Broccoli rabe, pronounced broccoli rob, has come a long way. Although it was not a common vegetable in the American markets, lately it's becoming a favorite.
3 lb rib or loin pork roast
6 sprigs of fresh rosemary or 1 tablespoon dried
1 teaspoon powdered sage
¼ teaspoon powdered thyme
¼ teaspoon powdered bay leaf
1 tablespoon of olive oil
salt & fresh ground pepper to taste
1 cup white wine
1 cup of brown stock or cube
Broccoli Rabe
1 ½ lb broccoli rabe
3 cloves of garlic, sliced
2 oz olive oil
pinch of hot pepper flakes
salt & fresh ground pepper to taste
For the Roast Pork: In a small bowl place 1 tablespoon of olive oil, add to the oil all the spices [rosemary, sage, thyme, bay leaf, salt & fresh ground pepper] mix together and rub it all over the pork roast. Place fat side up in a shallow open roasting pan in an oven preheated to 450 degrees, cook for about 10 minutes then reset the oven to 325. Continue cooking for about 20 minutes, adding the white wine to the juices in the roasting pan and then basting once in a while. Cook for another 20 minutes or until the internal meat temperature reads 150 degrees on a meat thermometer. When done remove the roast and place on a cutting board; cover with aluminum foil to keep warm. Place the roasting pan over high heat, add the brown stock and de-glaze the pan, reduce the stock by ¼. Cut the pork into neat slices and place into serving dishes and spoon the sauce over the slices. Add the broccoli rabe and serve. Enjoy!
