Moist and delicious, Camille’s Glazed Pork Roast probably has the kind of flavor that would make anyone think it wasn’t an easy dish to prepare, especially after taking a bite. In her blog Croque Camille, she even says that it’s ‘incredibly easy to make’. But how can this be when she made the glaze herself? This certainly isn’t a pre-glazed Christmas ham that contains more preservatives than we’d actually care to ingest. It’s fresh; Camille uses a variety of fruit juices, jam, and chicken broth to create a glaze that makes every ounce of the roast juicy, sweet, and savory.
With a glaze like this, too many seasonings aren’t necessary. Camille sprinkled the roast’s exterior with salt and pepper, then seared it over the stove in a bit of olive oil. What’s more, Camille’s pork was extra moist, and she concluded that it was due to it being from France…too bad I can’t get ahold of a plane ticket to Europe any time soon! I do imagine that a pork roast with this kind of glaze would taste heavenly on any continent, though :).
This entry was posted on Tuesday, August 5th, 2008 at 4:57 pm and is filed under Recipes.
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Aug
05
Glazed Pork Roast
Posted in Recipes by sophie
Moist and delicious, Camille’s Glazed Pork Roast probably has the kind of flavor that would make anyone think it wasn’t an easy dish to prepare, especially after taking a bite. In her blog Croque Camille, she even says that it’s ‘incredibly easy to make’. But how can this be when she made the glaze herself? This certainly isn’t a pre-glazed Christmas ham that contains more preservatives than we’d actually care to ingest. It’s fresh; Camille uses a variety of fruit juices, jam, and chicken broth to create a glaze that makes every ounce of the roast juicy, sweet, and savory.
With a glaze like this, too many seasonings aren’t necessary. Camille sprinkled the roast’s exterior with salt and pepper, then seared it over the stove in a bit of olive oil. What’s more, Camille’s pork was extra moist, and she concluded that it was due to it being from France…too bad I can’t get ahold of a plane ticket to Europe any time soon! I do imagine that a pork roast with this kind of glaze would taste heavenly on any continent, though :).