Cannuli Family Roast Pork

The Cannuli Family's Roast Pork

Ingredients

loin, shoulder or leg* of pork
lemon pepper seasoning
garlic salt
rosemary
chicken stock

* also called a "fresh ham"

Instructions

Preheat oven to 350 degrees. Season pork with lemon pepper seasoning, garlic salt and rosemary. Insert an oven-proof meat thermometer into thickest part of roast without touching bone. When thermometer reaches 155 degrees, remove roast from oven and let stand for 10 minutes before slicing (during that time the internal temperature will rise to the recommended 160 degrees).

Meanwhile, place pan over a burner and heat. If drippings seem too dry, add a little chicken stock. Also, when using a loin cut, if there is not enough fat in the drippings - about a tablespoon - to make a nice gravy, add some butter. Scrape bottom of pan over heat to loosen all the browned bits. (If pan is too large to handle, scrape and pour drippings into a saucepan.) Stir in flour and blend well over medium heat for a few minutes until lightly browned. Add salt and pepper to taste, and slowly pour in the chicken stock, stirring constantly, until smooth. Simmer 10 mintutes.

Serving Suggestions

What can we say about roast pork! It's a Philly favorite, especially on fresh long Italian rolls, a classic and beloved main dish in Italy, and enjoyed by folks from all around [the Webmaster/Copywriter has his own glorious version with natural juices galore, perfect for hot sandwiches dripping down your elbow - but it takes more time to prepare].

As a main dish, you can serve Mamma Cannuli's flavorful recipe with just about anything that suits you: mashed potatoes and a fresh vegetable; a nice rice dish or even plain rice with a little butter and salt; broccoli rabe and cannellini beans; use your imagination. As a sandwich, homemade potato salad (or good store-bought) goes nicely. And hot peppers in a roast pork sandwich are a match made in . . . Italy, I guess! (Some folks can't do a roast pork sandwich without having lots of those dark red, really hot Italian peppers on top - Whew!!).

It's all up to you. Just please don't overcook it: you'll lose the tenderness, juices and flavor (see our Pork > Fear Not! page: trichinosis, a non-issue). From the Cannuli family, Buon Appetito!

P.S.. Don't forget, dear visitor or recipe hunter, if you'd love to enjoy a delilcious roast pork, but don't have the time to do it all from scratch, our oven-ready, Cannuli-seasoned & marinated pork roast is just the thing - wildly popular and extremely affordable. Have hardly any time at all? Stop by our store and get yourself some of our sliced roast pork with natural juices: thinly sliced, tender and oh so good!. Just heat & serve.. See ya' soon!