I bought a pork roast from the grocery store since here in Alberta there wasn't any beef roasts and to Pinterest I went. I came across this Aromatic Spice Rubbed Pork Roast Stuffed with Herbs and Garlic. The name wasn't what made me click on this Pinterest post but the look of the pork then the blog mentioned Ukrainians enjoy this dish and that just sang to me "Kendra try this recipe". I've got an inner Baba in me from my heritage that I am fond of exploring.
Here's the recipe from Julia Frey of Vikalinka:
Prep Time: 10 Minutes
Cook Time 1 hour 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 40 minutes
Ingredients
5 lbs pork shoulder joint or pork loin
4 garlic cloves sliced
2-3 tbsp shashlik spice rub or your favourite rub
1 bunch of flat leaf parsley chopped
1 tbsp olive oil
2 bay leaves
Instructions (my alterations are in pink)
Preheat the oven to 475F/220C-500F/230C.
If you buy a roast that's been tied, untie it and lay flat on a cutting board.
Prick the pork all over with a tip of a sharp knife and insert sliced garlic into those little pockets.
Then sprinkle with a little bit of extra virgin olive oil, and a tablespoon of spice rub of your choice.
Generously sprinkle it with chopped parsley and roll it up tight. Tie with a piece of kitchen twine and rub with your rub of choice. (I did not have the tie which was fine)
Transfer to a roasting pan, tuck a couple of bay leaves under the twine and pop it in the oven. (I placed the bay leaves on the top of the roast)
Roast the pork for 20 minutes (I put the lid on), then bring the temperature down to 375F/190C and roast 1 hour 10 minutes (I removed the lid) or until the meat thermometer registers 145F-150F.
Let it rest for 10-15 minutes and serve with mashed or roasted potatoes.
Alternatively, cool it in the fridge overnight, slice thinly and serve it cold as a starter.
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The shashlik rub almost scared me off but thank goodness for Google and I learnt that it's a mix of pepper, paprika, onion, garlic, various herbs, salt and a flavour enhancer. Since this isn't an ingredient on hand I've decided to use this blend (I've created):
1 tbsp of Italiano (I have this from costco and looked online where I found its very common)
1 tsp of paprika
Also, I do not have fresh garlic (all sold out at the store) so I'm using Freeze Dried Garlic and will not be tying it up because here's my common trend on this blog that I don't have it.. instead I'll just roast it as is and fingers crossed it turns out.
I will be the first to admit that when I'm cooking for my family I usually am very relaxed and take a lot of chances. I've always told myself that as long as it isn't burnt or over salty or weird tasting than it's alright.. not sure if that should be my motto but it is.
End Result - The roast was insanely juicey which was a huge plus. The flavor needed a boost.. I'd try this recipe again but perhaps marinate it over night.. or add more paprika.. fresh garlic would also help I'm sure.
If you have a suggestion let me know! I'd love to attempt it again but increase the flavor palet.
Not a fail or a success but definitely give it a go!
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