Type what you have

Ingredients

• ✓ black pepper
• beef drippings
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt drippings in a skillet over medium-high heat. Whisk in flour and cook, whisking constantly, until the mixture thickens, about 3 minutes.
3. 3 Add beef broth gradually, whisking constantly, then increase heat to high and bring to a boil.
4. 4 Season with salt and pepper to taste. Enjoy!

By John Mitzewich

Ingredients

• ✓ black pepper
• asparagus
• olive oil
• herbes de provence
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
3. 3 Roast in the preheated oven until lightly browned, about 20 minutes.

By Howard

Ingredients

• ✓ black pepper
• garlic
• rosemary
• oregano
• salt
• pork tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Combine garlic, rosemary, oregano, salt, and pepper in a small bowl.
4. 4 Rub spice mixture all over pork tenderloin. Place on a wire rack over a baking sheet.
5. 5 Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 5 minutes before slicing.

By BMG

Ingredients

• ✓ black pepper
• green bean
• almond
• butter
• garlic
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep them bright green in color.
3. 3 Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 3 to 5 minutes, watching closely so as to not burn.
4. 4 Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 3 to 5 minutes.
5. 5 Enjoy!

By judilicious

Ingredients

• ✓ black pepper
• butter
• potato
• heavy cream
• swiss cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
2. 2 Spread mashed potatoes in the prepared baking dish.
3. 3 Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
4. 4 Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

By Lorilee Perugini

Ingredients

• ✓ black pepper
• egg yolk
• garlic
• olive oil
• salt
• lemon juice

Instructions

1. 1 Whisk eggs in a medium bowl until well beaten. Stir in garlic. Gradually add oil in a thin stream, whisking constantly until light and creamy. Season with salt and pepper. Stir in lemon juice.

By Maryellen

Ingredients

• ✓ black pepper
• butter
• russet potato
• kosher salt
• cayenne pepper
• cheddar cheese
• whole milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ black pepper
• pork loin chop
• blue cheese
• bacon
• chive
• garlic salt
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
2. 2 In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
3. 3 Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

By DOMMECHEF

Ingredients

• ✓ black pepper
• celery salt
• savory
• clove
• cinnamon
• thyme
• sage
• mustard powder

Instructions

1. 1 Combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage, and mustard powder in a small bowl. Mix well and store in a sealed jar.

By Peter Gagn

Ingredients

• ✓ black pepper
• cooking spray
• chicken breast
• salt
• swiss cheese
• ham
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.
2. 2 Pound chicken breasts to 1/4 inch thickness.
3. 3 Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.
4. 4 Roll up each breast and secure with toothpicks.
5. 5 Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.
6. 6 Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.
7. 7 Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.
8. 8 Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

By Jill M

Ingredients

• ✓ black pepper
• light beer
• dry white wine
• chicken breast
• salt
• oregano
• brie cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
3. 3 Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

By LISETTEZ

Ingredients

• ✓ black pepper
• egg
• heavy cream
• green onion
• salt
• pie crust
• camembert cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
3. 3 Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
4. 4 Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

By RoseKitty8

Ingredients

• ✓ black pepper
• salmon fillet
• parchment paper
• salt
• butter
• oregano
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 salmon fillet in center of each sheet parchment paper. Season fillets with salt and black pepper and drizzle with melted butter; arrange oregano and lemon slices down length of each fillet.
3. 3 Lift 2 opposite sides parchment paper to meet in the middle above fillets; tightly fold paper until it reaches fillets, crimping to seal. Roll and crimp ends to seal. Be sure paper is sealed snugly so steam won't escape during cooking. Secure folds with toothpicks, if desired. Place parchment packets on a rimmed baking sheet.
4. 4 Cook in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets; transfer fillets to serving plates.

By thedailygourmet

Ingredients

• ✓ black pepper
• salt
• thyme
• butter
• onion
• potato
• gruyere cheese

Instructions

1. 1 Combine salt, pepper, and thyme in a bowl.
2. 2 Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
3. 3 Melt remaining 1 tablespoon butter in the skillet; remove from heat.
4. 4 Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
5. 5 Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
6. 6 Invert potatoes carefully onto a serving dish.

By Ann

Ingredients

• ✓ black pepper
• pie crust
• butter
• leek
• salt
• cream
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. 3 Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

By plume d'argent

Ingredients

• ✓ black pepper
• russet potato
• vegetable oil
• salt
• butter
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut off potato ends; stand potatoes on end and peel from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders, each about 2 inches long.
3. 3 Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
4. 4 Heat vegetable oil in a heavy oven-proof skillet over high heat until slightly shimmers.
5. 5 Pat potato cylinders dry with paper towels; place cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high; fry until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6. 6 Flip potatoes; repeat on other ends. Blot out oil from the skillet carefully using a paper towel held with tongs as they cook. Add butter and thyme sprigs to the skillet.
7. 7 Paint butter over tops of potatoes with a thyme sprig using tongs. Cook until butter foams and foam turns from white to a pale tan color. Season with salt and black pepper. Pour chicken stock into the skillet.
8. 8 Transfer the skillet to the preheated oven; cook until potatoes are tender and creamy inside, about 30 minutes. Add ¼ cup more stock if potatoes aren't tender and cook 10 minutes more.
9. 9 Place potatoes on a serving platter. Spoon thyme-infused butter remaining in skillet over potatoes. Garnish with thyme sprigs. Cool before serving, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ black pepper
• potato
• garlic
• salt
• heavy cream
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
3. 3 Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
4. 4 Bake in the preheated oven until cheese is golden brown on top, about 1 hour.

By Celeste

Ingredients

• ✓ black pepper
• olive oil
• potato
• asparagus
• salmon fillet
• salt
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fold two pieces of parchment paper in half; cut a half-circle starting at each crease. You should have two heart-shaped pieces of parchment when unfolded. Coat both sides of each parchment heart with olive oil.
3. 3 Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
4. 4 While potatoes simmering, bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
5. 5 Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of one prepared parchment paper heart. Sprinkle with salt and pepper; drizzle with extra-virgin olive oil. Fold other half of paper heart over; seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
6. 6 Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting parchment open. The salmon is done when it flakes easily with a fork.

By John Mitzewich

Ingredients

• ✓ black pepper
• cheddar cheese
• swiss cheese
• all-purpose flour
• salt
• garlic
• beer
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.

By MARNIKINS

Ingredients

• ✓ black pepper
• butter
• helix snail
• garlic
• parsley
• parmesan cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
3. 3 Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
4. 4 Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

By Linda klopatek

Ingredients

• ✓ black pepper
• salmon fillet
• shallot
• flat-leaf parsley
• chive
• cornichon
• lemon juice
• sea salt

Instructions

1. 1 Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.
2. 2 Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

By grubdaily

Ingredients

• ✓ black pepper
• puff pastry
• bacon
• ground beef
• salt
• cayenne pepper
• cheddar cheese
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ black pepper
• potato
• butter
• garlic
• creme fraiche
• gruyere cheese
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
2. 2 Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
3. 3 Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

By Natasha Titanov

Ingredients

• ✓ black pepper
• butter
• garlic
• lemon
• red pepper flakes
• white wine
• mussel
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
3. 3 Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
4. 4 Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ black pepper
• kosher salt
• potato
• butter
• egg yolk
• nutmeg
• egg
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
2. 2 Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
3. 3 Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
4. 4 Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
5. 5 Pipe potato mixture with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
6. 6 Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
7. 7 Bake in the preheated oven until golden brown, 35 to 40 minutes.

By Howard

Ingredients

• ✓ black pepper
• chanterelle mushroom
• butter
• shallot
• salt
• olive oil
• chicken stock
• half-and-half

Instructions

1. 1 Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
2. 2 Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
3. 3 Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
4. 4 Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

By Diana71

Ingredients

• ✓ black pepper
• potato
• vegetable oil
• onion
• bacon
• white wine
• salt
• reblochon cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Ingredients

• ✓ black pepper
• butter
• chicken
• onion
• carrot
• potato
• savory
• salt

Instructions

1. 1 Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
2. 2 Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

By Sophie

Ingredients

• ✓ black pepper
• salmon fillet
• lemon juice
• salt
• parchment paper
• lemon
• green onion
• asparagus
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
3. 3 Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
4. 4 Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

By carly

Ingredients

• ✓ black pepper
• vegetable oil
• turkey breast
• kosher salt
• cayenne pepper
• dijon mustard
• pesto sauce
• cranberry
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich