We used a bone-in, center-cut pork roast, but you can save even more money using a boneless loin roast or shoulder cut. Be sure to season your pork the night before you cook it. Serves 6 with leftovers.
Ingredients
1 center-cut rib roast of pork, six ribs
Salt and pepper
2 tablespoons olive oil
2 medium carrots, chopped into 1/2-inch pieces
1 large onion, cut into eighths
1-2 heads garlic, halved
2 cups water
3 tablespoons Dijon mustard
1 bunch parsley leaves
Directions
Have your butcher “French” your roast, scraping clean the exposed bones. Liberally season the meat with salt and pepper, rubbing salt into the meat with your hands. Cover and refrigerate overnight.
One hour before cooking, remove the meat from the refrigerator. Preheat oven to 325.
When ready to cook, place roasting pan on stove and heat olive oil until shimmering. Sear pork on all sides until well-browned, about 12-15 minutes. Don’t rush. Remove pork to plate.
Add carrots, onion and garlic and stir to coat. Add 1 cup water and scrape up brown bits. Place pork, ribs pointing down, on top of vegetables, and place roasting pan in oven. Roast until meat reaches 140 degrees on a meat-thermometer reading from the deepest part of the meat for medium. (Pork will continue to cook after it’s removed from the oven.)
Remove roast and vegetables to a plate and cover loosely with aluminum foil. Allow to rest at least 15 minutes before carving. Meanwhile, return roasting pan to stove over medium-high heat, add 1 cup water and bring to boil, scraping up brown bits from the bottom of the pan. Transfer liquid to a small saucepan, whisk in mustard and cook until reduced by half. Carve meat, drizzle with mustard sauce, toss parsley leaves over the top and serve.
