Saturday, July 15, 2006

Herb-crusted pork roast

A while back Sarah and I signed up as recipe tasters for Cook's
Illustrated. So far we've tested recipes for pound cake and
tonight's herb-crusted port roast. I usually claim that I don't
do "big meat", but pork roasts are reasonably inexpensive, and Sarah
loves pork, so I was willing to give it a try. I started working on it
about 4:45pm or so, and we had dinner about 8pm, and I think the time
was well worth it. We'll almost certainly make this recipe again.


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