Garlic and Rosemary Crusted Pork Roast

With DH’s job, his schedule is all over the board. This week, we had our family dinner (tablecloth, Blue Willow) on a Tuesday. worst day of the week for me, but thanks to an awesome boss, I was able to make it work.

On the menu, pork roast with oven fries, and kale with red onion. To make the roast, I puréed garlic clove, rosemary, salt and pepper in a little olive oil, to make a loose paste. Then I injected it in about 6 or 8 places and rubbed the rest onto the top. It looked like this:


Then, since I have nothing that fits in my roaster, to hold the roast off the bottom, I improvised. That’s how a farming wife rolls.


The roast sits perfectly on the canning jar lids, and they wash up easily. Here it is ready to roast. I like to let it sit for 30 minutes before placing in the hot oven.

After it became all yummy and browned, it looked much nicer.


The sides were lovely as well, and they are recipes for another day.



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