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.