Recipes
Bay Pork Roast
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 3 ½ lb. pork butt, bone in
- 6 BAY LEAVES, chopped
- ¼ pkg. GARLIC CHIVES, chopped
- 1 tsp. coarse salt
- 1/2 tsp. cracked black pepper
- 1 tbsp. Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 1 large red onion, sliced
- 1 c. Chardonnay
- 1 pkg. PARSLEY, whole sprigs
Instructions:
Preheat oven to 275˚F.
Blend BAY LEAVES, GARLIC CHIVES, salt, pepper, mustard, garlic, and olive oil to make a paste.
Rub all over the pork and place fat side up on top of ½ of the onion slices in roasting pan.
Top with remaining onion, pour wine overall.
bake in oven for 6 hours.
Place on a bed of PARSLEY. Serves 6.
Shenandoah Growers suggests:
A hearty Chardonnay is a good pairing here.