A delicious idea for your holiday table.
- 1 3/4-pound Smithfield fresh pork roast
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 1/4 cup shallots, finely chopped
- 1 1/2 cup chicken, beef or vegetable stock, divided
- 3 tablespoons butter
- Preheat oven to 425 degrees F. In a small mixing bowl, stir together herbs, garlic, salt and pepper. Coat pork roast with oil and rub herb mixture over the entire roast.
- Place roast in a roasting pan and place in oven for 15 minutes. Reduce temperature to 350 degrees F and continue roasting for an additional 30-40 minutes or until the internal temperature reaches 140 degrees F.
- Remove from oven and transfer roast to a cutting board allowing to rest 15 minutes before slicing.
- While roast is resting, pour off all but 2 tablespoons of rendered fat from your roasting pan and place pan on stove top over medium high heat. Add the shallots and 1/2 cup stock. Cook until most of the liquid has been evaporated, stirring and scraping constantly. The shallots will be soft and the bottom of the pan will be free of all the crunchy bits. Add the remainder of the stock and cook just until there is under 1 cup liquid. Turn off the heat and stir in the butter a tablespoon at a time. Season to taste with salt and pepper.
- Serve warm with sliced pork roast.