I decided to post this recipe again because my original posting shared the recipe with a side dish and did not make the roast pork the centerpiece of the post. It deserves to be, as I make it so often.
The recipe is beyond simple. Preheat the oven to 450°.
While it is heating, open up 4 or 5 bags of Earl Grey Tea and dump them in the roasting pan. Add some salt and pepper and mix with your fingers. Now roll the roast around in the mixture, making sure to coat it everywhere.
If it’s a lean roast like a loin, you can just leave it right there on the bottom of the pan. If it’s a fatty roast like this shoulder roast, put it in a rack so the drippings fall to the bottom of the pan. Stick it in the oven to roast.
It will take about 30 to 40 minutes, depending on the size of your roast. Use a meat thermometer and remove as soon as it reaches 140°. This will give a you a beautiful pink, tender, and juicy roast. Let it rest a good 10 to 15 minutes before you cut. This lets it cook a bit more and ensures that all the juice does not run out.
This is good with salads, sandwiches or just about anything you can think of. The tea’s flavor and aroma permeate the meat. It is hard to describe how good this is.