Roast pork with rosemary from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 312) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • Laura on August 01, 2014

    Pg. 312. This was very good. I made a couple of modifications: I roasted a 2.5 lb boneless pork roast, so I altered the roast time and temperature to accommodate it. Also cut the amount of sugar in half. It still formed a nice crust, but wasn't as sugary as I imagine it would be with the full 1/4 cup of sugar. I would make it again.

  • tagubajones on April 13, 2013

    So easy and so good. I cut the sugar a bit so it doesn't brown as nicely but it's still plenty sweet. Also, for a good time, cram a few cloves of garlic and rosemary leaves into the meat before cooking.

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