Sundays are meant for rest and good food to share with family. This pork roast is easy to make and flavor-filled. I serve my roast with a fresh spinach salad, green beans and mashed potatoes. Remember to roast your cut of meat low and slow, and check the temp at 60 mins to make sure its not overcooking. (I use a digital meat thermometer for the quickest temp results.) I like making smaller roasts in my smaller 3.5Qt dutch ovens so that when the time comes to take the roast out of the oven, to 'rest', I can pop the lid on and not have to wrestle with foil. ~Enjoy! Diane
Sunday Pork Roast
2 Lbs Boneless Pork Roast
3 cloves Garlic, minced
1 Tbs dried Rosemary, crush with fingers
1/8 tsp ground Black Pepper
1/4 tsp Sea Salt
2 Tbs Olive Oil
1/2 Cup White Wine (or Chicken Broth)
Combine minced garlic, crushed rosemary, salt and pepper in a small bowl. Pierce pork with a sharp knife tip in several places and press in some of the garlic mixture into openings. Pour olive oil into remaining garlic mixture and stir, distribute remainder evenly over the pork. Place pork in a lightly greased smaller dutch oven or baking pan with at least a 2" lip. Sprinkle lightly with more pepper and salt, if preferred.
Bake, uncovered at 350 for 60 minutes, or until a meat thermometer reads 155 degrees from the thickest part of the meat. Remove from oven. Let stand, covered 10 minutes or until meat thermometer reaches 160 degrees. Remove to serving platter, slice and keep warm.
Add wine or broth to pan with drippings and stir until all the browned bits have been scraped down and stirred. Spoon some of the pan drippings over pork and serve the rest on the side.
Serves 6 to 8.
Recipe Adapted from: Tiffany Brinkley
Photos by: Diane Baker for Canning and Cooking at Home
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