Herbs help transform turkey or pork roast - recipes

Sunset, March, 1989

Like good accessories, fresh herbs can transform a plain roast into a stylish and well-dressed star. The make-over process is minimal, and the results are handsome and delicious.

Cover a split, boned turkey breast with fresh thyme, prosciutto, and cheese; then roll, tic, and garnish with sprigs of fresh thyme. When roasted, the herb flavor permeates the meat and adds a pretty heart of green.

Coat a pork loin with minced sage and rosemary. Then cloak the back with strips of pancetta (an Italian-style bacon) and sprigs of the fresh herbs. After roasting, the pancetta and herb sprigs turn appealingly crisp and golden. Both roasts can be completely assembled ahead, ready for the oven.

Turkey Roast with Herb Heart

1 whole turkey breast (4 to 5 lb.), boned

1/4 cup chopped parsley

2 tablespoons minced fresh thyme leaves or 2 teaspoons dry thyme leaves

Salt and pepper

2 ounces thinly sliced fontina cheese

2 ounces thinly sliced prosciutto

3 or 4 sprigs (each 3 to 4 in.) fresh thyme or parsley

1-1/2 cups regular-strength chicken broth

1/2 cup dry white wine

1-1/2 tablespoons cornstarch mixed with

3 tablespoons water Lay 3 cotton strings, each about 24 inches long, on a board, parallel to each other and about 2 inches apart. Set turkey breast, skin side down, lengthwise and perpendicular to the strings and about 3 inches from one end of strings (see top left photograph).

Sprinkle turkey evenly with parsley, minced thyme, and salt and pepper totaste. Lay fontina and prosciutto over surface, overlapping slices. Fold over breast side closest to ends of strings, then turn whole breast over, so top side faces up. Tuck any excess skin under roast.

Arrange thyme sprigs on top of turkey. Bring ends of center string over roast and tie to secure; tie remaining strings. Also tie lengthwise and crosswise a few more times to make neat and compact. (If done ahead, cover and chill until next day.)

Place roast, skin side up, on a rack in a 10by 15-inch roasting pan. Roast in a 325[deg] oven until a thermometer inserted in center reads 170[deg], 1-1/2 to 2 hours. Place on a serving platter and remove strings. Keep warm and let rest 10 to 15 minutes.

Add broth and wine to drippings in roasting pan; set over high heat. Cook, scraping browned bits free. Add cornstarch mixture and stir until boiling. Pour sauce into serving bowl; offer to spoon over slices of meat. Makes 8 to 10 servings.

Per serving: 300 caL; 39 g protein; 14 g fat; 2.1 g carbo.; 219 mg sodium; 116 mg chol.

Pork Rib Roast with Herbs

1 center-cut pork loin roast (about 4 lb.)

2 tablespoons olive oil

1 tablespoon minced fresh rosemary or 2 teaspoons crumbled dry rosemary

1 tablespoon minced fresh sage or

1-1/2 teaspoons dry rubbed sage

2 cloves minced garlic

1/2 teaspoon pepper

1/4 teaspoon salt (optional)

5 or 6 slices pancetta or bacon (4 to 5 oz. total)

2 or 3 sprigs (3 to 4 in.) each fresh rosemary and sage

Lemon wedges (optional)

Trim excess fat from pork. Mix olive oil, minced rosemary, minced sage, garlic,

pepper, and salt. Rub all over roast.

Lay 3 cotton strings, each about 24 inches long, on a board, parallel to each other and about 2 inches apart, Set roast, bone side down, perpendicular to and across center of strings. Lay pancetta slices lengthwise in a single layer over meaty side of roast. Lay sprigs of rosemary and sage over pancetta. Bring strings up and around the roast and tie them. If needed, tie in a few more places to secure, (If made ahead, cover and chill up until the next day.)

Place pork, bone side down, on a rack in a 10- by 15-inch roasting pan. Roast pork in a 325[deg] oven until a thermometer inserted against bone in thickest part reaches 160[deg], 1-1/2 to 1-3/4 hours. Transfer roast to serving platter and remove strings, Keep warm and let rest about 10 minutes. Offer lemon to add to taste, Makes 5 or 6 servings.

Per serving: 417 cal; 43 g protein; 26 g fat; 1.2 g carbo.; 164 mg sodium; 136 mg chol.