Mission: Healthy(er) Meals

mathmom
Thu, 23 Dec 2010 13:25:51 +0000

Yesterday what we had was Bittman’s roast pork. Take a boneless pork roast and make a hole through the center. Stuff it with 1 cup of dried fruit (he suggests half prunes and half apricots), and a tsp or so grated ginger, or a little bit of dried ginger. Dust with salt, pepper and a tsp of cinnamon. But some wine, juice or water in the bottom of your roasting pan and roast for 1-2 hours. (Timing will depend on the size of the roast.) Baste every 20 minutes or so, add water if it dries up. It’s ready when the internal temp (of meat not fruit is 155.)

I served it with brussel sprouts and carrots that had been parboiled then browned in a tsp or so butter and salt.