Like many Canadians, we’re not big consumers of pork (except for bacon, which Canadians and Americans consume by the truckload). But my recent project in the pork industry has kindled a desire to include more of this excellent “other white meat” into our diets.

The kids are coming for dinner tonight, so I bought a standing pork rib roast, stuffed it with whole garlic cloves (by making small cuts in the flesh and inserting the cloves deep into the tissue), inserted my rosemary “trees” into those same cuts, and basted the whole thing with dijon and smoked black pepper. I plan to serve it with my garlic/wasabi/horseradish mashed potatoes, and steamed buttered green peas.

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