Provencal Pork Roast

boneless pork shoulder blade (butt) roast, 6 to 7 lbs (2.7 to 3.15 kg) tied

{12 g} 4

cloves garlic

1 1/2 tsp ( 7 mL {8.6 g} )

salt

1 1/2 tsp ( 7 mL {4.1 g} )

freshly ground pepper

1/2 cup ( 125 mL {30 g} )

Dijon mustard

2 TBL ( 30 mL {7.6 g} )

chopped fresh sage

1 TBL ( 15 mL {2.4 g} )

chopped fresh thyme

1 tsp ( 5 mL {0.7 g} )

minced fresh rosemary

1 tsp ( 5 mL {0.0 g} )

dried lavender flowers, crumbled (optional)

Preheat oven to 450F/232C.

Pat roast dry and place on a rack in a large roasting pan. Cut garlic lengthwise into quarters. Using the tip of a sharp paring knife, cut 16 slits in roast, inserting 1 piece of garlic into each slit as you cut. Rub salt and pepper all over roast.

Roast pork for 30 minutes. Turn oven down to 325F/162C (160C/320F) and roast pork for 1 hour.

Combine mustard, sage, thyme, rosemary and lavender, if using, in a bowl (see TIP).

Working quickly, remove roast from oven and spread mustard mixture over top, sides and ends of roast. Return to oven and roast for 1 1/2 to 2 1/2 hours longer, or until a meat thermometer registers 165F/73C (73C/163F). Tent with foil and let rest for 20 minutes (the temperature will continue to increase about 5F/3C).

Cut across the grain (removing string as you slice) to serve warm or let whole roast cool slightly, then cover and refrigerate until chilled, for at least 8 hours to serve cold. Leftovers can be stored in an airtight container for up to 3 days.

TIP If you prefer to use a dried herbes de Provence blend, use 4 tsp (20 mL) in place of the fresh sage, thyme, rosemary and dried lavender. Add the dried herbs to the mustard 2 to 4 hours ahead of the time to spread on the roast to let herbs soften and the flavours bloom.

Source

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