Advertisement
Horseradish-Roasted Pork
Preparation info
6
servings- Difficulty
Easy
Appears in
Published 1986
Don’t be tempted to cut down what appears to be a staggering dose of horseradish. When roasted, the pungent root becomes almost sweet, retaining its flavor but little of its bite. You can follow this procedure with other fat-covered meats for a similarly brown-crusted roast: lots of savory goodness from one ingredient and little labor.
Ingredients
3 pounds - Chunk of peeled horseradish about 2 by 2 inches, grated (about ¼-⅓ cup)
- Salt and pepper to taste
Method
- Trim off the fat layer that covers the pork and any other easily removed fat parts. Set fat briefly in freezer until firm. Once cold, cut in 1-inch pieces. Combine in processor with 3 tablespoons horse-radish and whirl to a purée.
- Open out pork, cutting as needed to evenly distribute seasoning; sprinkle with salt, pepper, and remaining horse-radish. Tie roast i