Kids have been a handful lately and quite frankly I don’t feel like cooking but I pulled this beautiful pork rib roast out of the freezer and I can’t let it go to waste. Plus what else is everyone going to eat?
So I’ve cracked open a beer and I’m going to make the best of it!
At least there’s not too much work to this meal. Everything goes in the oven and I can ignore it for 45 minutes.
First I chopped some potatoes and tossed them in olive oil and a sprinkle of salt, oregano, garlic powder and onion powder. Put them in the oven for 1 hour and 15 minutes at 375
Then I seared all sides of the pork roast on the stove in an oven friendly fry pan
After I smeared it with Dijon mustard and rolled it in bread crumbs from some left over sourdough bread we had.
In the breadcrumbs I mixed in 1/4cup grated Parmesan , 1/2 tspn garlic powder, 1/2 tspn onion powder, 1/2 tspn oregano and salt and pepper
Put the pork roast back in the fry pan and surround it with chopped fennel left over from the other day and sliced red onion, put a sprig of fennel fronds on top and bake at 375 for about 45 minutes (this one is a pretty big pork roast), you may want to check it at 30 minutes (pork should be 170 F)
Be sure to let your meat rest for about 10 minutes before slicing it.