I love when my friends out in the twitterverse get in contact to let me know they are working on a recipe they’re really proud of ; it’s even better when they are interested in having me post it for them! My friend Rob over at DailyBeerReview writes – if you couldn’t tell by the name – daily beer reviews, so food doesn’t play a huge part on his site. So when he told me about his pork roast recipe, I was pretty excited Here it is, thanks Rob!!

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Want to make a delicious meal with little cooking skill and limited time and without spending a fortune on having the Cooking Assholecater your dinner? Well, I have the perfect solution for you. Start by going to your neighborhood grocery butcher. If there are any holidays near, you will be in awe of the sheer volume of pig products in front of you. Skip the picnic cut and for sure pass on the whole little piggy that went to this market and ended up in a bag on ice. Instead, look in the case for Center Cut Boneless Pork Roast (that’s Corto Medio de Lomo de Cerdo for most of you in my area). If you don’t see it, open your mouth and ask. The butcher will be happy to cut you whatever you want. As for price, it should be around $4 or $5 a pound and my 2 1/2 pound roast easily fed my gang of four.

Is it around 1 1/2 hours until you want to eat? Yes? Then time to get off the X-Box and get in the kitchen. Don’t worry, this wont take too much time out of your lazy day. Preheat oven to 350 degrees F. Unwrap roast, place in cast iron (or whatever you have) pan. Make one inch slices in your roast, maybe 1/2 inch deep. I made five pairs on my roast, which you can probably make out from the picture.

I saw all kinds of fancy schmancy rosemary, thyme, coriander, eyelashes of unicorn, whiskers of leprechaun type spice-rubs, but what I used was the famous Herbes de Provence. For my roast, I used about 4 teaspoons and a few pinches of salt and pepper. Mix them all together in a bowl and rub all over the roast, being sure to get the spices down in the slits you cut. If you go the fancy route, I’d suggest an equal amount of each spice, but take it easy on spices like coriander (meaning not an equal part). Get 3 or 4 garlic cloves, depending on their size, and halve or quarter them. Push the garlic into the slits. Hopefully you were able to accomplish these two simple steps in the time it took your oven to preheat. Stick roast in oven. Set timer for 1 hour or about 25 minutes per pound. After 1 hour, take the roast out, let it sit for 5 to 10 minutes, and slice it up. Kick the garlic pieces to the side as they are not nice to chomp on. That is it! Serve with potatoes and a vegetable. I made mashed potatoes and boiled water for some frozen green peas. I’m assuming you don’t need help making those. Though I’m more of a beer guy, we drank a bottle of Merlot with this one.

Low maintenance, inexpensive, quick and delicious meal for any holiday or weekend! Oh, and if you’re trying to impress a date or an in-law, you’d be surprised how far setting the table properly goes. Put some flowers or light a candle for extra credit!