The crown roast of pork usually takes a few days to absorb flavors of a dry rub that you put on it. Of course, I wasn't planning well, so I got the 3.5-pound 6-rib roast just the day before Thanksgiving. No problems! Technology comes to a rescue: my new gadget, FoodSaver vacuum sealer, doesn't just extend the life of the leftovers, it also helps to reduce marinating time of whatever meats you vacuum-pack with it.
I vacuum-seal everything these days. It does increase my carbon footpring; I toss much more plastic every day than I used to. OK, I use my canvas shopping bags to offset the damage, but I'm not giving up vacuum sealing. It's fun, it looks cool, and now R. can take weekend dinner leftovers for lunches all week long.
I've made a paste of garlic, sage, and rosemary, finely chopped with salt and pepper. Cut part-way through between the ribs and the meat of the roast, seasoned it with the paste inside and out, tied it together between the ribs, as if nothing happened, and vacuum sealed the whole thing. When I cut the plastic and roasted it the next day, the flavors in the meat were distributed very well.
The roast took a little over an hour in a 400-degrees oven to come to internal temperature of 135 degrees. I took it out at this point, covered with foil, and let it rest for about 25 minutes. The meat came out completely cooked, no pink, but still juicy.
We did the modern classics for the sides:
- Mashed sweet potatoes with parsley root, apple topping (of course, I'm still dealing with the tons of apples from my friend's garden)
- Roasted Brussels sprouts
- Arugula salad with fennel, pomegranate, and toasted almonds, pomegranate vinaigrette dressing
Finished with a simple puff pastry apple tart, served with Three Twins ice cream, and a glass of Amontillado sherry.
The last six jars of my apple butter are cooling in the canning pot right now. I think I'm done with the apples for this year. The orange season is close...