As our vacation in Telluride is coming to an end, we have another great meal planned for all of us before having to say good bye.
The day was spent shopping, having the last lunch in town, enjoying one last time the perfect views from the gondola before time for dinner.
We had this wonderful piece of pork roast that we cut in four equal pieces for faster and even cooking. We prepared couscous with parmesan and roasted garlic. A side dish of roasted beets and caramelized carrots. Our ever so present salad was there as well.
The garlic and beets were placed in the oven as it was preheating. We cut the top of the garlic head and placed a dot of oil over it. Beets were scrubbed and place individually into aluminum foil.
The couscous is from Near East. We added the roasted garlic in the water and follow the packaging cooking directions.
Our last dinner in Telluride was wonderful. The time spent with all our friends, unforgettable. The children have grown closer to each other and new friendships were born.
To all of my friends and new friends, thank you for such a great week in Telluride, see you next year, same time, same place…
Roasted Pork Roast with Bacon
Couscous with Parmesan and Roasted Garlic
Roasted Beets with Balsamic Vinaigrette
Green Salad with Vinaigrette
ROASTED PORK ROAST WITH BACON
1 8 ½ pounds pork roast
Bacon slices with cover the pork
2 tablespoon s of Fresh Thyme and Rosemary
Salt and pepper
Preheat the oven at 450°.
Clean the pork roast and remove any particles of fat. Cut in 4 equal sizes.
Sprinkle generously with salt and pepper. Rub the fresh thyme and rosemary all over.
Cover the roast with bacon slices and place in a roasting pan. Place in the hot oven and cook for about 1 hour. Turning twice to insure proper cooking.
Remove from the oven when done, cover with aluminum foil and let rest for at least 5 minutes.
Slice in 1 inch thick slices and serve with any juices rendered by the pork, if any.