Sunday: Pork Roast for Sandwiches

To go along with the bread for the rest of the week, I did a pork roast yesterday. Starting with a "ribeye roast" from Draegers, I coated it with a mixture of salt, black pepper, and B&vG spice rub. I tied the roast up, browned it on all sides in olive oil, then roasted it at 375 for 30 minutes (turning every 10 minutes). I then spooned a couple Tbs of balsamico over the roast and let it continue roasting for another 10 minutes or so (until the internal temp was 150), turning ever couple minutes. After letting the roast rest for 15 minutes, I thinly sliced half of it for sandwiches and froze the rest for next week.

Preliminary tasting indicates that we have a winner. :-)