My schedule for life is all kinds of messed up, thanks to my husband still working the night shift. So today I decided that since there isn't that much left for dinner foods in the refrigerator, I'd cook him dinner for lunch before he goes to work. This means he was home to watch the baby while I prepared the food, though for some reason he always ends up "watching her" as she decides to take a nap. You'll see why I called it "Scarborough Faire Pork" once you see my ingredient list.
Ingredients for the Meat:
2-3 pound Pork shoulder blade Boston Roast (mine was 2.6 pounds, a little over $3)
1 Tbsp sea salt
a few shakes of seasoned salt
1/4 tsp ground black pepper
1/2 tsp parsley
1/4 tsp rubbed sage
1/4 tsp rosemary
1/4 tsp thyme
Mix herbs and salt together in a small bowl. Rinse off the meat and rub the mix generously all over, then put into a large storage bag and set in the fridge for at least 20 minutes.
Ingredients for Veggie sides:
1 large sweet potato, peeled and cubed
5 red potatoes, de-eyed and cubed
1 lb. bag of baby carrots
1/2 large sweet onion
3-4 cloves garlic, chopped
1/2 tsp seasoned salt
1/4 tsp ground black pepper
1/2 tsp cinnamon
olive oil spray
Heat oven to 325F. Spray olive oil into bottom of roasting pan, then set meat in the center of pan. Arrange vegetables around the meat and mix them up, then spray with a little more olive oil and sprinkle with seasoned salt and pepper. Sprinkle a little bit of cinnamon on each piece of sweet potato that you can see exposed. Roast uncovered for 1 hour and 5-15 minutes, or until meat thermometer reads at least 160. This was a little fatty because of the cut of meat, but was totally delicious.
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