Wednesday, October 22, 2008

Rock’n Pork Rib Roast…Cooking Up The Radio Dial (Part 3)

Dish: Marinated Pork Rib Roast
Station: 92.5 Jack FM
Music Genre: Rock

I was faced with a cooking challenge today. Since I didn’t make it to the grocery store last weekend I was faced with trying to make dinner with limited ingredients. I hate it when that happens. I could have resorted to ordering take-out and called it day, but I wasn’t going to throw in the towel like that. Plus I’m on this “cooking up the radio dial” roller coaster ride and I didn’t want to disappoint the one reader…who I know is out there…who follows this blog. Anyway, I was trying to think of a meal that required few ingredients and could be made quickly. Then it came to me. Like a house party screams for a dance tune this dinner situation screamed for a roast. Lucky for me I had a pork roast on it on sale last week. Nice!

Before I began seasoning the pork roast, I traveled up the radio dial to my next destination, 92.5 Jack FM. This all round rock station happens to be one of my favorites. They play some new tunes and a bunch of familiar favorites from the past, which are always welcome. Some notable songs they played while I was cooking were Zeppelin’s “Black Dog,” "BTO’s “Ain’t Seen Nothing Yet” and INXS’s “What You Need”…I love that song!

Five minutes and three air guitar solos later my marinade was ready. The marinade I put together is one I typically use for pork kabobs. Its dominant flavor is fennel and since that pairs perfectly with pork I figured it would work with this dish. You can find fennel seed at your local grocery store. I marinated the pork for an hour, roasted it in the oven for another hour and finished it off on the barbecue. I was pleasantly surprised with the results. Give it a try and let me know what you think.

I’d say given my limited food options, this cooking experience, with its assortment of familiar flavors and rock’n tunes, was an overall success. I give it a big four song notes out of five!

I’m always game for discovering something new but sometimes it feels good to fill up on the familiar. Cook-On!

3 tbsp reduced-sodium soy sauce
3 tbsp freshly squeezed lemon juice
1 tbsp each olive oil, brown sugar and freshly squeezed lime juice
1 clove garlic, minced
½ tsp dried oregano leaves
½ tsp fennel seed, crushed
1 boneless pork rib roast (about 32 oz / 1 kg)

To make marinade, in a small bowl, whisk together soy sauce, lemon juice, oil, brown sugar, lime juice, garlic, oregano and fennel.

Place pork roast fat side up in a roasting pan. Pour marinade over pork. Marinate in the refrigerator for at least one hour.

Roast in a 325ºF oven until a meat thermometer reads 160ºF.

Preheat grill to medium setting. Grill cooked pork roast, turning once and brushing with juices at the bottom of roasting pan, about 2 minutes per side. Remove from grill and cover loosely with foil. Let rest for 5 minutes before serving.

Volume: Makes 6 to 8 servings

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