As I’ve been traveling across Canada this week, I’ve had an opportunity to talk to a lot of Canadians and one prevailing theme has emerged: With the economy uncertain, everyone wants tips that will help them keep their grocery budgets in check.
While cutting back can often feel like a hardship, presenting an impressive dinner party or Sunday roast is still possible. Although a prime rib roast can cost well over $10 per portion, pork roasts are much less pricey. The four-bone rack of Canadian pork pictured above was only $8.65 (just over $2 per portion!) and I purchased it at a fancy gourmet grocer! I don’t know exactly what this roast would cost at a national chain or a more mainstream independent store, but I bet it would be less.
I like to glaze pork roasts with gooey mixtures that make a yummy crust. As pictured above, this roast was brushed liberally with a blend of mustard, melted marmalade, minced garlic and chopped fresh rosemary, salt and pepper. (Even better than marmalade is apple jelly, if you have it!)
I cook my pork roast until it registers between 155°F and 160°F when tested with an instant read thermometer. At that temperature the meat is still juicy, tender and a pleasant rosy pink colour.
Do you have a favourite way to prepare roast pork?