Virtual Sunday Supper

Not sure how this is going to work, but it's a fun idea and we are going to try it tomorrow -  'virtual Sunday Supper'. What's that you say? Well you know how I love to have Sunday suppers with my friends, and now that we are having to stay at home we are bummed to be missing out on our Sunday get-togethers. So Patty came up with the idea that we can pick a recipe (actually she made me pick a recipe hahah), everyone get the ingredients ahead of time, then on Sunday we will Factime and make the recipe together at the same time. Because of our time difference we won't eat together (maybe in the future we can figure out how to coordinate it but for now we are going to at least cook together). Fun idea right? This is the recipe I found, went for easy to find ingredients and not too many of them! Whatcha think, does this sound like something you'd like to do with friends and/or family?  It's something different and a great way to stay connected with our peeps - and cooking with friends seems like a good boredom buster to me!

Ingredients:

• 3 lb. pork sirloin tip roast, boneless pork loin roast, or boneless center cut pork loin
• 3 t. minced garlic, divided
• salt and pepper
• 2 t. dried rosemary
• 1 t. dried thyme leaves
• 1 cup diced onion
• 2 medium carrots, diced
• 1 stalk celery, diced
• 2 T. olive oil
• 3/4 cup beef broth

Instructions:

1. Preheat oven to 225'
2. Rub pork with one teaspoon garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and pepper. Pat meat to gently rub everything in.
3. Heat oil in a 9"-10" cast iron or oven-proof skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
4. Add onions, carrot, and celery to skillet and sauce, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minutes longer. Deglaze skillet with beef broth.
5. Place roast on top of vegetable/broth mixture and place skillet in center of oven. Cook until an instant read thermometer shows the internal temp at 145' (about 2 hours).
6. Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices. 

Click here for source of the recipe, and she has more info on the type of roast to use if you have questions. I have a boneless pork sirloin tip roast from Costco that's just over 2 pounds. Don't use pork tenderloins for this one, they're too thin and will get dried out; and don't use a bone-in roast because it takes longer to cook. I don't have a skillet like the recipe calls for, will do it in my Dutch oven instead. Also, it seems the veggies in the recipe are for flavoring the roast, not as a side dish - so I'm going to roast extra carrots and baby potatoes on a pan next to the roast. Yum, I'm hungry already!

I'll take pictures when we are making this and share with you later!


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