Pork Persillade (Pork coated in Parsley, Garlic and Olive Oi.)

This is a roast recipe that I have now made several times and it is a simple way to make a Sunday roast.  Persillade is a combination of chopped fresh parsley, minced garlic and olive oil, and is common to french cooking.  You can serve this combination also on chicken, lamb, potatoes or oysters.

Pork Persillade

To make this coating it takes only minutes and can be applied on roast up to 24 hours before hand.  Just keep it refrigerated.   It takes approximately 1 hour 45 minutes of cooking time to prepare a 2.5 Lbs roast (1Kg); and that will make about 6 portions.  The general rule of thumb with roasts is a 1/2 lbs (8oz) per person and that is weight before cooking.

Pork Persillade
Combine in a medium size bowl:
	6 Cloves Garlic, minced
	2 TBSP (30ml) Extra-Virgin Olive Oil
	1-1/2 Cups (375ml) Fresh Parsley, chopped (and loosely packed and towel dried)
Other Ingredients:
	1 Pork Rib Roast or Centre Roast (Boneless) -  2.5lbs or 1Kg
	1/2 TSP Salt
	1/2 TSP Fresh Ground Pepper
Steps:
	1) In a medium size bowl combine garlic, parsley and olive oil.   Mix together to create a paste.
	2) Pre-Heat oven to 350 degrees.
	3) Rub Salt and Pepper on the outside of the roast and place on grill pan.
	4) Rub Parsley mixture on the outside of the roast.  Place roast in heated oven.
	5) Cook roast at 350 degrees until it reaches an internal temperature of 170F (71C).  This takes about 1:45 minutes.
	6) Tent roast with aluminum foil on a cutting board and let stand 10 minutes before slicing.  Cut in 1/2 cm pieces and serve.

Tips and Suggestions:

• This recipe can be prepped and done hours before dinner.  So you can coat the roast and have it wrapped in plastic in the fridge until needed.
• Use an electric meat thermometer and take the guess work out.  Electric meat thermometers usually have an alarm that can be set to tell you when the roast is done.
• If you have a convection roast function on your oven use it.  It will take about 20% less time and you'll have a more crispy outside of roast.
• Use a grill pan and the excess grease will drain away.    

Preparation Photos:

The photos you are seeing contains a larger 4lbs (1.9kg) Pork Centre Loin Roast and I split it in half to get more parsley coating on the roast.  Also, so we could have leftovers for tasty next day sandwiches.  

Ingredients for Pork Persillade

Parsley, Garlic and Olive Oil Mixture

Pork Roast prior to Cooking

The Final Product

Variations:

• The parsley coating also goes easily on chicken breasts, lamb roast or pork tenderloin.  Make the coating and rub on. Than cook the meat as you always would. 
• For a Dijon style flair brush a thin layer of Dijon mustard on the outside of the roast and the put on the parsley coating.  This goes very well if you like Dijon mustard and gives the meat even more flavour.  I normally use Maille brand myself as I find it tastes better than Grey Poupon.  

Classic One Liner

• If you really want to go to flavor country.  Wrap the outside of the roast with bacon before coating it with parsley.  Use toothpicks soaked in water to tack the bacon on.  This is really tasty.... Your waistline is not for me to judge.  

Comments? Suggestions? Please share them below.