Cooking with Cash-Wa Episode 11: Pork roast

FARGO, N.D. (Valley News Live) - This roast is a great alternative to a roast Turkey for Thanksgiving with stunning visual appeal. The Clemens Premium Reserve Bone-In Rib Roast offers great flavor, easy to roast, holds well, and nearly impossible to wreck. The marinade/crust is comprised of tangy mustard, honey, orange zest, fresh herbs, and garlic. Make a simple Jus from the pan drippings to accompany the roast.

· 1 pork ribeye roast (CWD #1663 4.5 lba. Boneless, CWD #1481 7 lba. Bone-in)

· 1 tablespoon kosher salt

· 1.5 teaspoons pepper

· ¼ cup Dijon or whole-grain mustard

· ¼ cup brown sugar, packed

· 1 teaspoon fennel seed,

· 2 oranges

· 2 tablespoons each fresh rosemary, thyme, oregano, and sage (or 1.5 tsp each dried herbs)

· 8-10 cloves of fresh garlic, peeled (about 1 large bulb)

· 1 large onion, ½ fresh fennel bulb, 4 ribs celery, 2-3 peeled carrots

· 2 cups chicken broth

Preheat oven to 350° F

Remove the pork roast from the refrigerator and set on a baking dish about 1 hour prior to roasting.

Meanwhile, zest the oranges into a small bowl. Add the mustard, honey, and fresh herbs (save the stems). Cover and set aside.

Juice oranges into a container and set aside. Cut onion, fennel bulb, celery, and carrots in to 1″ pieces. Add vegetables, garlic, and any herbs stems to a roasting pan.

Place the pork directly on the vegetables and arrange so the roast is not touching the bottom of the roasting pan.

Season the pork with salt and pepper. Using a pastry brush, distribute the mustard mixture evenly over the top and sides of the pork roast. Roast pork until internal temperature is 145° F internal. This is approximately 20 minutes per pound. (Ex. 7 lb. bone-in roast x 20 minutes = 140 minutes or 2.34 hours).

Remove the roast from the pan and allow it to rest on a baking sheet for 10 minutes.

Meanwhile. Place the roasting pan directly over a burner on medium high heat stirring often to avoid burning the vegetables. Once the pan starts to build a crust on the bottom, add the orange juice followed by the chicken stock. Bring to a boil and reduce to a low simmer. Using a spoon, work up the dark bits on the bottom of the pan. Continue to simmer for 5 minutes. Season with salt and pepper to tastes. Strain into a serving bowl. Keep warm.

Transfer roast to a carving platter and serve with the pan jus.