First, I made a marinade/rub for the pork - garlic, olive oil, rosemary, and poultry seasoning (I couldn't find any sage in the cupboard) No salt, at least, not yet.
I lightly scored the pork roast, then rubbed in the flavorful mixture and let it sit for several hours
Hello my friends. You will make me a delicious gravy. If you see this stuff, buy it up - it is v. hard to find. Chicken, beef, even ham stock are easy enough - but pork stock is gold.
I apparently failed to take anymore prep pictures - here is our lovely food tableau.
Mmm....
Daisy is sad that she's missing out (don't worry, she got a nibble later on)
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