Monday, January 25, 2010

Monday's Meal

You know me and my love of red label meat, well I scored some super cheap pork lions the other day and thought I'd take a break from cooking them in the crock pot to add a little variety to mix. This dish smells heavenly when cooking you'll have a difficult time waiting to cut into it to get a taste of all it's deliciousness. Enjoy!

Rosemary Pork Lion
1 pork lion (2-3 lbs)
2 whole cloves of garlic, cut into small pieces
2 sprigs of fresh rosemary, cut up into small pieces
2 tsp of salt
1 tsp of pepper
2 tbsp of olive oil
1 cup of chicken broth

Preheat oven to 400 degrees. Take your pork lion and cut 8-10 slits in the surface, deep enough to insert some rosemary and garlic into each opening. Place a bit of rosemary and garlic into each opening. Place into a roasting pan, sprinkle with salt and pepper, pour the chicken broth into the pan. Cover with foil and bake covered for approximately 45 mins or until the juices run clear.