Roasted boneless 7-rib pork roast

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The biggest thing about making a great 7-rib boneless pork roast: Do not use it like it comes from the supermarket! I forgot to take a picture of this roast, but here's one just like it:

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It's commonly packaged with a big layer of fat and silverskin that is just not very good eating. Here's what it looked like when I was done re-butchering it:

A nice evenly sized roast
A little triangular end piece
A thin "dark meat" piece
A big pile of fat and silverskin (discard)

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I separated out the triangular piece because otherwise the pointy end would be well overdone by the time the larger part of the roast was done. Likewise, the thin flat piece will come out earlier, too.

Preheat the oven to 375°F.

Sprinkle the roast with salt, pepper, and granulated garlic. Coat lightly with olive oil.

Place in a roasting pan. Cook for 15 minutes. Flip over the pieces. Sprinkle a little soy sauce over the roast. Add a small amount of water to the pan so the juices don't burn and to form the base for the gravy.

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Cook for 15 minutes longer. The thin pieces should be fully cooked by now. Sprinkle a little more soy sauce on the large roast piece. Add more water if necessary.

Cook for 10 minutes or until the internal temperature of the roast is 150°F.

Remove the roast from the pan. Add a little more water if necessary and heat the pan on the stove top. Make a slurry of flour and water. Add to the pan juices, stirring constantly, for at least 4 minutes to cook out the floury taste. Add a little soy sauce and freshly ground black pepper to taste.

Let the roast rest for at least 15 minutes.

Cut into thin slices for thinly slices roasted pork with gravy. I made one 5 oz. serving of that.

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The remainder of the meat I sliced into sliced pork for stir-fry. I made four packages of approximately 3.2 oz. each; these are vacuum sealed and frozen and I use them to make a quick stir-fry for one person.

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