Roast pork Marinade:
I don’t measure anything so here is how it goes.
4 parts orange juice
1 part soy sauce
Some onion
Some garlic
Some rosemary
Some peppercorns
Some Tabasco
Some Agave syrup
Some Worcestershire sauce
Drop your roast making sure it’s totally submerged in that amazing marriage of stuff and put it in your cold box for a few hours or overnight like I did.
When the time comes, put your roast on an elevated rack in a roasting pan, and all that good juice in the pan.
Put a meat thermometer in it to the thickest part, and put it in an oven at 300 degrees (150 C for my metric friends), and set it to warn you at 120.
At 120 crank the heat to 450 and pull it at 130 or 135 (only if your skittish about undercooked pork) and wrap it in foil. While the meat is resting (and still cooking to 145), do your veggies.
Drop the oven to 275... and do the next two steps...
Step 1.
Chop up some small potatoes (some golds or reds), some zucchini, leeks, cherry tomatoes, and a jalapeño or two. Take a lime and squeeze the juice over all of it.
Lay some EV olive oil in the pan, drop your veggies on it, sprinkle with salt and pepper, and drizzle some olive oil on top. Roast it at 275 for about 30 min.
Meanwhile...
Start a roux with EV olive oil and flour.
Once at the nutty-smell point, add the pan drippings/marinade and some water until the right consistency.
Once the veggies are done... unwrap the pork and slice it thin. Lay it on a plate, add some of that amazing gravy on top and side it with the veggies.
Then eat it.
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