Today I decided to prepare a pork roast, I tried a few new things, looked on this site took a few ideas from several different recipies...then I added me into the mix....we'll see how it works...I will be posting my findings. :)
1Line baking pan with heavey duty aluminum foil, I use a rack, I line the rack as well puncturing small holes to allow steam to come through. I placed the wine and water in the bottom of the pan to cause a steaming effect, bc later on I may use it to make a suace.
2Remove roast from package and pat dry. Drizzel olive oil over roast, enough to cover, massage oil in meat, add your dry ingrediants except flour and massage indredients into meat, roll roast in flour making sure all sides are covered. Allow meat to rest as you prepare your fry pan to sear roast, add about a 1/8 inch of olive oil and sear roast on medium high heat on all sides. This process takes appx 10 min to complete. Place roast on lined, sprayed rack and let rest to prepare vegetables.
3Take 4 medium butter potatoes, one medium onion and baby carrots, peel potatoes and onion quarter them and place in a bowl, open baby carrots and place in bowl. Drizzle with olive oil use dry ingredients to season vegetables, cover and shake bowl to ensure all is covered. Place them around the resting roast, cover roast with foil crimping ends and sides to form a baking pouch. Place in a 325 degree oven for 45-50 minutes, you can either serve it with a poultry gravy or make a wine sauce from the drippings by bringing it to a boil and using a mixture of water and corn starch or the old fashioned way with the ramaing flour used to dust roast with either way it's yummy.
The spice ingrediants are not set in stone, season to taste and use enough oil to rub roast and sear roast. The chicken w/ tomatoe base bpouillon has salt, so if your have never used it and you don't use a lot of salt, use it sparingly.