Ingredients:
10 lb. pork rib end roast
1 cup Italian parsley - chopped
4 cloves garlic - chopped
Preheat Oven 350 degrees:
Gently, make slits under the skin of the pork roast to stuff the parsley and garlic.
Rub the Ballymaloe ketchup all over the pork roast.
Place in a baking pan with a cup of water and roast 25 minutes per pound or until the juices run clear.
Let the roast rest approximately 10 minutes before cutting.
For more information on Ballymaloe and their products visit their website.
**I was given these products for review. I was not financially compensated for this post. All opinions expressed are my own.
Enjoy with Love,
Catherine
xo
Kathy says
A gorgeous looking roast…wish this was my dinner tonight! I have never heard of Ballymaloe ketchup…but I will be looking for it on my next shopping trip!
Elzbieta Hester says
What a beautiful roast! Dashed with that ketchup...delicious! 🙂 ela
Rose says
I have never used Ballymaloe Irish Ketchup. I just put it on my shopping list. I always find something new and interesting in your recipes! Hugs, Rose
Diane Balch says
I haven't seen this ketcup before will look for it.. seems pretty different from ours. Thanks for sharing such a lovely roast with us on foodie friday.
Lea Ann (Cooking On The Ranch) says
I've got to find that Ketchup .... and then make that beautiful roast.
Joanne T Ferguson says
G'day! Looks delicious Catherine!
Thanks for sharing at our Foodie Friends Friday St Patrick's Day Green Recipes Party!
Cheers! Joanne
T.W. Barritt at Culinary Types says
Looks beautiful! I've never tried Irish ketchup.
Gloria Baker says
Absolutely delicious Catherine!