Powdered spices (nutmeg, clove, rosemary, etc as desired)
Salt and pepper
Vegetable oil (for the roast)
Water (adjust depending on the amount of meat stock)
about 1/2 cup (100 ml)
Flavor your room-temperature meat with salt, pepper, garlic, and powdered spices. Wrap it up and let it sit for awhile. Use a lot of salt.
In an oiled pan on high heat, cook the outsides of the meat until completely browned.
Close with a lid and cook on low heat for 15 minutes. Turn over, close again and cook for another 15 minutes. Turn off the heat and leave to cool down.
If you pierce the meat with a toothpick and the juices run clear, it's finished. Cut to your desired thickness and serve.
Add the groovy sauce ingredients to the meat stock left over in the pan and bring to a boil. Once the butter is melted, then it's done.
Story Behind this Recipe
I often make roast beef using a pan. This is a pork variation.
Take your meat out of the refrigerated 30 minutes to an hour before cooking and leave at room temperature. The time needed to cook may change depending on the meat size and shape. If you stab with a toothpick and the juices don't run clear, then cover with the lid again and cook for another 10 minutes. Feel free to use whatever spices you like! By all means, make the groove sauce!