{"product_id":"pork-roast","title":"pork roast","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e3 lb Pork Roast (Bone-In)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Olive Oil\u003c\/li\u003e\n\u003cli\u003e1 large Onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves Garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 cup Beef Broth\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Dry Red Wine\u003c\/li\u003e\n\u003cli\u003e2 tbsp Worcestershire Sauce\u003c\/li\u003e\n\u003cli\u003e2 tsp Dried Rosemary\u003c\/li\u003e\n\u003cli\u003e1 tsp Dried Thyme\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp Black Pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp Salt\u003c\/li\u003e\n\u003cli\u003e1 cup Panko Breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1\/4 cup Grated Parmesan Cheese\u003c\/li\u003e\n\u003cli\u003e2 tbsp Melted Butter\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 325°F (160°C).\u003c\/li\u003e\n\u003cli\u003eSeason the pork roast generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eIn a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eSear the roast on all sides until browned (about 3-5 minutes per side).\u003c\/li\u003e\n\u003cli\u003eRemove the roast from the pot and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd the chopped onion to the pot and cook until softened (about 5 minutes).\u003c\/li\u003e\n\u003cli\u003eAdd the minced garlic and cook for 1 minute more.\u003c\/li\u003e\n\u003cli\u003eDeglaze the pot with beef broth and red wine, scraping up any browned bits from the bottom.\u003c\/li\u003e\n\u003cli\u003eReturn the roast to the pot.  Add Worcestershire sauce, rosemary, and thyme.\u003c\/li\u003e\n\u003cli\u003eCover the pot with a lid and transfer to the preheated oven.\u003c\/li\u003e\n\u003cli\u003eRoast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the roast registers 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.\u003c\/li\u003e\n\u003cli\u003eRemove the roast from the oven and let it rest for 15-20 minutes before carving.  This allows the juices to redistribute.\u003c\/li\u003e\n\u003cli\u003eWhile the roast is resting, prepare the herb crust: In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter.\u003c\/li\u003e\n\u003cli\u003eSprinkle the herb crust evenly over the roasted pork.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a richer flavor, use a bone-in pork shoulder instead of a roast.\u003c\/li\u003e\n\u003cli\u003eIf you don't have beef broth, chicken broth works well.\u003c\/li\u003e\n\u003cli\u003eResting the roast is crucial for tenderness and juicy meat.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer for accurate cooking.  Insert into the thickest part, avoiding bone.\u003c\/li\u003e\n\u003cli\u003eTo serve, slice against the grain for maximum tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43674106560609,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/pork_roast.jpg?v=1771641936","url":"https:\/\/www.pantribot.com\/products\/pork-roast","provider":"PantriBot","version":"1.0","type":"link"}