Rolled Roast
The current plan if the weather makes it possible to drive, is to take a rolled pork roast to my folks for dinner. Does anyone else ever do this? Get a boneless roast or as we do, a bone in on sale and cut off the bone to use for soup and use the roast. Using a sharp filet knife, cut it in a spiral into one long thin strip. Sauté mushrooms, onions and make up some cornbread stuffing. Mix that together and put it in a thin layer on the strip of meat. Roll it up, tie with string, paint with a little herbed oil and roast it until cooked at 325 degrees.
It happens to be one of my favorites. Use the drippings to make a pork gravy or use a canned or bottled version. Serve some kind of vegetable on the side. Yum!
No, I’ve never tried one of those. Sounds complicated. I usually use a beef roast – chuck pot roast when I can get a nice one. I rarely get an oven roast because they tend to be so expensive, but when I do, I use the drippings for a Yorkshire Pudding – my favorite!
I have a funny recipe for small families called “Rubber Cow” – it’s a way to stretch a pot roast to make six servings or more, each one different. One variation is Beef & Noodles, which Jack loves. If you want the recipe, I’ll send it to you.
I hope your fancy pork roast made the trip!
It will have to be tomorrow. The roads are snotty and I was writing.