Thursday, June 22, 2006

Roast pork

I had a friend come play with me after school; she conveniently has a son and daughter matching my own, so the kids were happy too. I needed something for dinner which I could just toss into the oven so I could get on with the chin-wagging. And in my local shops I spied this pork roast pre-marinated with mustard and sun-dried tomatoes. Well it was easy -- just a toss into the oven indeed -- but I personally didn't like the flavourings and tenderizers, eeew. It tasted fake and chemical to me. But everyone else liked it. Served with roast potatoes and a salad with lettuce, tomatoes and red capsicum.


kentuckymama said...

You make the most beautifully golden roast potatoes!! What is your secret?

Ozegrrl said...

Thank you! I cut them and then microwave them in a covered dish with a very small (couple of tablespoons) amount of water, for 10 minutes, to cook them almost through. Then I toss them with olive oil and roast for 1 to 1-1/2 hours. My roasting pan has a rack so that the air circulates underneath; I nestle the potatoes next to the meat. There are all my secrets -- at least concerning potatoes -- revealed!!! :)

kentuckymama said...

Ah-Ha!! Thank you ever so much ;o)

I will be trying your potato secret out shortly!!