PORK ROAST

Roast Pork with vegetables, sweet potatoes, mashed potatoes, potato salad, rice and beans.

What a delicious possibility for a Sunday dinner, Easter, Thanksgiving, Christmas, whatever the special occasion.

Let us get started.

Pick up your choice from the butcher or meat department, e.g. Picnic Shoulder, Loin

You will also need Salt, Black Pepper, Oregano, Seasoning Sauce,  
Tamarind Sauce, Trinidad Style Hot Sauce, Extra Virgin Olive Oil,
Paprika, 1 large Onions, 1 Green Onion, 2 pieces of Garlic, few pieces of Cloves.

The salt, black pepper, seasoning, soy and tamarind sauces, Extra Virgin Olive Oil and Trinidad Style Hot Sauce are all available under the Mr. Goudas Label.

Rinse Pork under running water and transfer to large marinating bowl. 
Sprinkle with Black Pepper, 2 tsp. Oregano, 2 tbsp. Olive Oil, 1 tsp. Paprika, chopped Onions, Green Onion and Garlic.

Rub ingredients all over your roast. 
Make a few incisions with a knife and insert some of the seasonings into the Pork. 

Insert a Clove and a piece/sliver of Garlic into each incision, if you like the taste.

Cover and allow to marinate overnight in refrigerator, or for a couple hours before cooking.

Transfer Roast to Roasting Pan. 

Avoid placing the side with the skin at the bottom.

In a small bowl combine 2 tbsp. Tamarind Sauce and Extra Virgin Olive Oil, 1 tsp. Seasoning Sauce, 2 tsp. Hot Sauce and ¼ cup of water. 
Blend together with a marinating brush. 

Pour marinade over Roast.  

Cover Roasting Pan and place in Oven at 325 degrees.

Baste Roast every 20 – 30 minutes from juices in roasting pan. 
Savour the wonderful aroma that envelops the environment. 

Approximate cooking time is 1- ½ hours. 

Remove your Roast from the oven and transfer to a serving platter.  

Pork Roast_Goudas Foods_

For extra flare in presentation, place the Roast on a few leaves of lettuce and garnish with Roasted Potatoes, which may be cooked with the Roast. 

Impress your guest!   Enjoy your wonderful creation. 

Even if you have no guests, IMPRESS YOURSELF!

Spyros Peter Goudas and B. Scott

Keywords: | MEAT | MULTICULTURAL DISHES |