Rosemary lemon pepper pork roast is a recipe that l learned early in my cooking career and is something that I use to this day on a few different meats. This is a mixture of rosemary and lemon zest, Garlic minced, Salt, Fresh Ground Black Pepper. When you have all that together you mix in a fresh quality extra virgin olive oil. This is a great maranade for roast, Lamb and also pork roast. Awesome flavors that go so well with South Africa’s  signature red wine Kuduland Pinotage.

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Rosemary Lemon Pepper Pork Roast

Rosemary is an amazing spice and I love the power it holds in taste. You will love every bite of this amazing roast flavored with lemon and pepper with an aromatic Rosemary backer. The olive oil creating a sear in the heat of the oven sealing in the moist juices of the roast While the flavors absorb in to every bite of this amazing roast recipe. I start with making the rub and allowing it to set and allow the flavor to radiate through the olive oil which will ensure a tasty crisp to the outer layer of your roast.

Rosemary Lemon Pepper Rub

( this works well with pork, Lamb, Venison, and Tuna style fish steaks like shark and tuna)

First you need to get everything together so you do not need to run the entire time your cooking. One major time saver in the kitchen is when you go to get your ingredients get them all at once and begin. Then your not transferring food and spreading germs around the kitchen. So when you have a lemon and a head of garlic together with a sprig of rosemary fresh with some salt pepper and olive oil. Now you want to zest the lemon which means grind the lemon peel down with a grater. You get a ton of flavor from lemon zest especially in a roast marinade.

Now that you have zested one lemon you want to take the little needles of rosemary off the stem like you use to pine needles when you were a child, you want one good size stem or rosemary. Now chop up your pile of rosemary and about 2 large garlic cloves and mix it with the lemon zest. Now you want to add about a table spoon of Salt and about 1 teaspoon of fresh ground pepper. Now mix about a quarter of a cup of olive oil in the mix and mix well, whip it right around and break out the oils from the zest and rosemary!!! Let it set even over night in the refrigerator.

The Wine

South Africa’s  signature red wine Kuduland Pinotage

This is absolutely the most amazing wine with red meats, and pork. When you add the loud flavor of the rosemary and lemon zest with this awesome red wine you have an amazing pairing. With this deep red wine you will catch hints of cherry with caramel a sweet powerful fruity undertone that seeps into the meats your eating. Everything melting and pairing together creating an amazing event at the table!!! Absolutely a great fall evening meal and wine pairing!!!…….

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Now the Rosemary Lemon Pepper Pork Roast

You want to take out your roast and prep it to receive the rub. I cut small flavor slices in the top of the roast to allow the oils to seep into the roast. Also you can poke a garlic clove in here and there at the crosses. Now that you have done that before you stir up the rub just take some of the oil and rub on the out side of the roast and sear in a hot cast iron pot. We always had a cast iron handle pan around as well as a skillet or cast iron fry pan. These work really great and a dutch oven works really well with this recipe.

Set the dutch oven on the stove and heat so that it is hot enough to sear the pork roast. Now set the roast in and allow the  heat to sear the entire outside of the roast. You want to flip the roast and do each side and create a crust that seals the juice inside the roast. When you have seared the roast poor the marinade over the roast and spread with a spoon allowing the seasons to spread over the entire roast and settle in the cuts

Place in 350 degree oven

Now place a lid on the dutch oven and place in the oven on 350 degrees. Allow the roast to cook and then turn the temp down to 275 about half way through. Bring the temp to about 145 degrees and allow to set. Now you can also add potatoes and carrots to the dutch oven while it is in the oven. Now you have a complete meal in one pan. Just peel the carrots and potatoes and place in the pan when you put it in the oven. Red bliss potatoes are the best. Also the flavor from the carrots and moisture from the veggies help keep the roast juicy!! You will absolutely love the smell of your house with this recipe!!!

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A GOOD DUTCH OVEN IN YOUR KITCHEN IS A MUST, AS WELL AS A NICE CAST IRON FRY PAN

I love using a quality cast iron pan!!! They have so many awesome uses and really give the food a home made quality that you do not get from other types and style pans. They spread the heat well as well as have a resting quality that other pans do not. When you rest your food the heat that the cast iron holds allow the food to remain hot while the food rests and the flavor melds into the food. Believe it or not the flavors of other meals and foods season a cast iron pan. This almost gives food the flavors of generations past. That may be the ingredient that the recipe that gram use to make is the pan!!! Start your own pan for the generations and get a good set of cast iron pans for your kitchen.

This is one tool that I recommend having in every kitchen. Cast iron pans that are quality and will last through the generations and allow you to hand on the flavors of your food to your children and grand children. Check out these quality cast iron pans and pass them down to your family in future years. 

GO HERE AND GET YOUR OWN SET OF CAST IRON PANS AND START AN HEIRLOOM TO PASS DOWN TO YOUR FUTURE GENERATIONS THAT HOLD THE FLAVORS OF THE PAST!!!

 

 

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