RECIPE: Holiday Roast
Sometimes keeping things simple offers the best results and the purest expression of the flavor of the meat, and with meat as exceptional as this, this certainly is the case. This recipe applies all of the key takeaways (https://mauinuivenison.com/blogs/kitchen-field/holiday-roast-how-to) learned during the testing process to render a well-seasoned juicy, tender blush pink roast that should make all of your dining companions smile.
Mark Cockcroft
Ingredients
- 1 Holiday Roast
- 1 1/2 tbsp fine sea salt
- 2 Tbsp neutral oil (avocado works well)
DIRECTIONS
Rub the roast all over with the salt at least 4 hours (preferably up to 24 hours) before getting ready to roast. Place roast on a tray and refrigerate. Optional: wrap roast tightly in plastic wrap as the salt initially draws out moisture from the roast but then reabsorbs juices mingled with the salt back into the roast, seasoning it throughout.
One hour before cooking, remove the roast from fridge and set aside while the oven preheats. Set a rack in the middle of the oven and preheat to 450°F.
Unwrap the roast, pat it dry with paper towels and set it on a rack in a roasting pan or baking dish. Now would be the time to insert any additional desired herb - garlic slivers, spice/herb paste (see below for recommendations). Brush all over with oil. Add a half cup of water to the pan and place in the oven. Roast for 20 minutes.
Remove the roast and lower oven temp to 350°F. Carefully flip the roast over using tongs or a couple of folded up paper towels. Rotating the meat helps to keep it more evenly cooked, especially after a high temp phase. The roast should have the nice beginnings of a richly browned exterior. If it looks dry, go ahead and baste it with about Tbsp of oil. Add a little more water to the pan if it's dry, checking every half hour or so and replenishing as necessary.
If you have one, insert a probe thermometer so you can read the roast temperature as it cooks. If using a handheld probe thermometer, check the roast temp every 20-30 minutes. Cook until the desired degree of doneness: 130-135°F is recommended, but you can adjust up or down to your liking. Optional: you can flip the roast every half hour if you want maximum evenness during cooking.
When roast is ready, remove from oven and place on a cutting board. Let the roast rest at least 10 minutes and up to 30 minutes (20 is ideal).
Remove the netting with a sharp knife or kitchen shears and carve into slices around 1/4" thick. Have a taste and season with more salt as needed. Serve drizzled with any of the accumulated juices.