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
1
Nee says
Chatty Crone says
Dottie says
Very beautiful and yummy I am sure. I have never used Ballymaloe Irish Ketchup. I think next time I go to the store I will check it out. Always looking for new ingredients and new ways to make meats, veggies, and desserts. Thank you for sharing and letting us know about this product. Blessings on a great weekend. Dottie :)
David says
Amy (Savory Moments) says
Sandee says
Have a fabulous day Catherine. Big hugs. :)
Silvia Brisigotti says
Mary Frances McNellis says
Angie Schneider says
Alison Agnew says
Alison
Nancherrow
Gloria Baker says
T.W. Barritt at Culinary Types says
Joanne T Ferguson says
Thanks for sharing at our Foodie Friends Friday St Patrick's Day Green Recipes Party!
Cheers! Joanne
Lea Ann (Cooking On The Ranch) says
Diane Balch says
Rose says
Elzbieta Hester says
Kathy says