On the menu, garlic and rosemary crusted 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 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.
After it became all yummy and browned, it looked much nicer.
The sides were lovely as well, and they are recipes for another day. Garlic and rosemary pork is a match made in heaven. Simple food made well is one of the best parts of home cooking.
