Roast Pork with Rosemary and Garlic

Roast Pork with Rosemary and Garlic

I’m turning my home into a Post-Thanksgiving Week Recovery Center for burnt-out hosts. It’s not exactly the Betty Ford Clinic, though the empty wine bottles in the recycle bin may give pause. I’m taking deep breaths to clear my mind from the frantic pace of house guests, “to-to-and-make” lists, silver polish, linen and refrigerator contents with half-wrapped leftovers resembling a pre-schooler’s art supply box.

And I ask myself, how could I possibly be hungry again? But I am and so is my family. I want to make something really easy, budget-friendly and I want to be able to use the leftovers in a meal tomorrow. Would insisting this dinner taste delicious be pushing the envelope?

Not with this recipe, a favorite using center cut Pork Roast. Pork Roast regularly rotates amongst the ad items in nation-wide grocery periodicals throughout the winter.  With ad item prices, often the perishable is packaged in large family packs, more product than you’d normally buy. I always have leftovers in mind when making these purchases.

I’ve also found this particular cut of pork to be freezer-friendly. Since I am chopping rosemary and crushing garlic anyway, I double the amount. I coat an extra two pound piece with the fragrant combo combined with kosher salt and freshly ground pepper then double-wrapped the seasoned pork in foil then place it in a freezer bag. It will be fine frozen for a couple of months, and a blessing when I’m in the New Year’s recovery mode.

When mincing fresh garlic, take a tip from chefs: Sprinkle a bit of kosher salt on the garlic to release moisture making the job of mincing easier. Baked sweet potatoes and steamed broccoli will be perfect accompaniments, both requiring minimal effort.

Recipe: Roast Pork with Rosemary and Garlic

Ingredients

  • 3 teaspoons minced garlic
  • 3 teaspoons fresh chopped rosemary (or 1 teaspoon finely crushed rosemary)
  • 1, 2-pound boneless pork loin roast

Instructions

  1. Preheat oven to 400˚.
  2. Bring pork to room temperature, then season pork with kosher salt and freshly ground pepper. Combine garlic and rosemary and rub over pork. Place pork, fat side down, on a lightly greased sheet pan, broiler pan or roasting rack. Roast pork 25 minutes then turn and roast fat side up. Roast 20-30 minutes longer or until a thermometer inserted into the center of pork registers 150˚.
  3. Remove from oven and let rest 10 minutes. Cut pork into slices, let soak into pan juices and serve.

Active time: 5 minutes

Roast time: 45 minutes

Number of servings (yield): 6

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Creative leftovers"

2 Responses to Roast Pork with Rosemary and Garlic

  1. Bobby frank says:

    Peggy, wanted to let you know that your invitation to join, either very occasionally or more often, as you prefer, our Wednesday wine group with Dick Scheer of Village Corner. About 14-18 wines to sample, at a cost of $10.

    • Peggy says:

      Hey Bobby! My yoga class is Wednesdays but I can probably plan a Wednesday to escape potentially breaking my neck. Is there a link? Thanks so much for reminding me. How are you?

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