To start off, put the roast in your cooking instrument of choice. I was going to bake it, but after about 10 minutes in the toaster oven, it became apparent that a roast of this size just wasn't going to cook in there, so I ended up cooking it in a cast iron skillet covered, over medium heat for about an hour and a half. Or until whenever it is done since not all roasts are created equal. This one was 2 pounds.
Anywho, sprinkle it with black pepper, sea salt, garlic, and then liberally drizzle it in honey. Do this in the skillet if you're smart, otherwise you just end up with more dishes and looking stupid like me. :)
Next, do some more liberal drizzling. This time with what I've now decided is the best ingredient of all time. This was my first time cooking with this stuff, and let me tell you, it is every bit worth all the hype.
After you've drizzled it with the elixir of life up there, squeeze 2 oranges in, too, along with about 1/4 cup or so of soy sauce and a few tablespoons of olive oil.
Then, let it all cook. While its cooking, remove the lid every 15 or 20 minutes and baste the roast with the juices in the bottom. Bathe that shit like its your firstborn, because those juices will seep in and you will cry with joy later.
Then, when its almost done, cook up a side dish. At this point, you won't give a damn what goes with it, all you'll be thinking about is that juicy, roasty goodness up there.
Plate it up. Try not to drool on your camera while taking the pictures. I mean, really? Juicy and caramelized on the outside, pure, gorgeous goodness on the inside...
Here's another angle of food porn because this deserves its own chapter somewhere, I'm sure. This dish is sweet, tangy, spicy...This dish is all that and a side of green beans. Which I didn't even taste, really, I was too busy wolfing the roast down. It was not pretty. It was not lady-like.
You'll thank me.
The (now hungry again) Wookie Wife