Garlic and Rosemary Pork Roast

Well, you already know I like cooking with fresh herbs.  But I also like cooking with garlic. Garlic gives so much flavor and can be used so many ways.  I always have garlic on hand.  One of our favorite garlic dishes is Garlic and Rosemary Pork Roast.  It is very easy to prepare and tastes great.

Rosemary and Garlic Pork Roast 

Rosemary and Garlic Pork Roast

  • 3-4 lb. lean pork roast or pork loin roast
  • 2 sprigs fresh rosemary
  • 8-10 small cloves garlic (or 4-5 large cloves)
  • 1-2 Tbsp. olive oil
  • Salt and Pepper

Preheat oven to 350 degrees.  Drizzle olive oil over all sides of roast and sprinkle with salt and pepper.  If using large garlic cloves cut them in half.  Cut 4-5 slits in the bottom of the roast, about 1/2 inch wide and 1/2 inch deep, scattered over the roast.  Insert garlic cloves in the slits.  Strip the leaves from 1 sprig of rosemary and sprinkle over the roast.  Turn roast right side up and repeat with the remaining garlic and rosemary.  Place meat on a roasting rack in a shallow pan and bake until internal temperature reaches 145 degrees.  This should take about 20-25 minutes per pound.  Remove roast from oven and let stand for 5-10 minutes before slicing and serving.

I know most people think pork should be cooked to an internal temperature of 160 degrees.  This is because the USDA has always recommended that temperature…until now.  According to an article in the Huffington Post, in May 2011, the USDA lowered pork’s minimum safe temperature to 145 degrees.  This will leave the pork slightly pink, but oh so moist.

This roast is delicious served with a green vegetable, such as green beans, and a side of wild rice, and makes a wonderfully healthy meal.  I hope you will try it and let me know how you like it.

What is your favorite meat?


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