By the way, are any of you familiar with pork roast supreme? I’ve roasted a lot of pork over the years but this is the first time I’ve ever seen a “supreme” roast. The butcher told me that it is similar to a loin roast but has more fat which keeps the meet from drying out. He was right; it was very moist and tender.
This is not really food related but I just want to share with you a photo of the lilacs I picked from one of our lilac bushes yesterday. They are definitely one of my favorite flowers and now their intoxicating smell drifts through the house just like it’s clinging in the air outside. To me there is absolutely nothing like the heavenly scent of lilacs in the spring time! Here’s hoping you too can take time to smell the lilacs!!!
1-1/3 cups lime juice
2/3 cup orange juice
1½ teaspoons ground dried oregano
2 garlic cloves, minced
2 teaspoons black pepper
1 tablespoon dark brown sugar
1 tablespoon garlic salt
1 pork roast supreme boneless, about 3 pounds
1 onion, sliced into rings
Mix all the ingredients except the pork, onion and garlic sal
in a bowl.
Using a long think knife, make deep gashes all over the flesh.
Season the pork with garlic salt and place in a deep bowl.
Pour marinade over the pork, spreading onion rings over the
Cover well and refrigerate for at least 1 hour or up to 2
Remove pork from marinade and transfer to a baking dish.
Place the marinade in a saucepan and add the onions.
Heat to a boil, cook 2 minutes.
Remove from heat and arrange onions over roast and spread
some marinade over the roast.
Reserve remaining marinade for a basting sauce.
Place roast in 350 degree oven.
Baste every 15 minutes or so.
Bake for 1 hour or more until meat thermometer registers 150
degrees. (The meat temperature will rise another 10 degrees while it rests.)
Slice and serve.