HOW TO MAKE A PORK ROAST IN THE OVEN RECIPES

Steps:

• PREHEAT OVEN TO 450 DEGREES F. Rub olive oil liberally over entire roast.
• Combine all herbs and spices in a small bowl, and mix together , then spread seasoning over entire roast. Dredge roast in flour to coat all sides. Then place roast on a rack in roasting pan.
• Place roast in oven & roast for 10 minutes. This sears and browns roast on outside, and locks in juices. LOWER HEAT AFTER 10 MINUTES TO 250 degrees F. Continue cooking for an additional hour and a half or so, or until temperature reaches 145 to 150 degrees F. then remove from oven tent loosely with foil , and temperature of roast will continue to rise about 10 degrees.
• Allow Roast to rest 5 or 10 minutes to redistribute juices, before carving. I use an electric knife it makes the task much easier. NOTE: You can make a nice pan gravy from the pan drippings if desired. Don't forget the applesauce.
• The finished product is amazing and taste great. Your guest will be very pleased at all of your efforts to serve such a wonderful meal.

Steps:

• 1. Preheat the oven to full whack.
  2. Score the pork leg with a sharp knife in a zig-zag pattern.
  3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
  4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
  5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
  6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
  7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
  8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
  9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
  10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
  11. Serve the roast pork with the sauce.