I think my favorite new way to cook a pork roast is stuffed with a mixture of pepper, thyme, fresh rosemary, and chopped garlic. Rubbing extra pepper and thyme on the outside is good too.
As Enigma's song "Morphing Thru Thyme"...err, "Time", pops up on my playlist.
For real. If it wasn't true I'd make up something that sounds more deliberate.
My mother in law would somehow shove pieces of garlic into the roast. Not stuffed like a bird would be, but I guess maybe that's what you mean by stuffing a roast?
No, I have long done the "shoving pieces of garlic into the roast" thing (you use a sharp knife, stab it into the roast, and slide a sliver of garlic along the knife into the pocket in the meat so created).
What I'm talking about here is *more* like stuffing a checken and can be seen described in articles on say, stuffed pork chops and whatnot - basically, you slice a cut through the middle of the roast, up to within 1/2 inch of, but not through, three sides of it, so you have a big pocket. try to somewhat evenly distribute the "stuffing" into that pocket. With pork, apple-based stuffing is nice, or this basic seasoning has turned out lovely as well.
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For real. If it wasn't true I'd make up something that sounds more deliberate.
My mother in law would somehow shove pieces of garlic into the roast. Not stuffed like a bird would be, but I guess maybe that's what you mean by stuffing a roast?
no subject
What I'm talking about here is *more* like stuffing a checken and can be seen described in articles on say, stuffed pork chops and whatnot - basically, you slice a cut through the middle of the roast, up to within 1/2 inch of, but not through, three sides of it, so you have a big pocket. try to somewhat evenly distribute the "stuffing" into that pocket. With pork, apple-based stuffing is nice, or this basic seasoning has turned out lovely as well.