Peppered Pork Roast
A flavorful roasted pork dish seasoned with garlic pepper and rosemary, perfect for family dinners or special occasions with robust, aromatic flavors.
Ingredients
Instructions
- Coat the pork roast with a mixture of garlic pepper and crushed rosemary.
- Place the seasoned roast in a shallow pan and roast in a preheated 350°F oven for 45 minutes to 1½ hours.
- Remove from the oven and let the roast rest for 5 to 10 minutes before slicing and serving.
Tips & Substitutions
For enhanced flavor, let the pork roast marinate in the garlic pepper and rosemary mixture for a few hours or overnight. If you don’t have garlic pepper, you can substitute with a mix of garlic powder and black pepper. Using a meat thermometer can ensure your roast is cooked to the perfect temperature, ideally around 145°F for optimal juiciness.
Serving Suggestions
Serve the peppered pork roast with a side of roasted vegetables or creamy mashed potatoes for a comforting meal. It pairs beautifully with American recipes like Baked Succotash or Mushroom Bacon Green Beans. For a fresh touch, consider adding a simple salad or the 24-Hour Layered Vegetable Salad on the side to balance the meal.
Storage & Reheating
Store any leftover peppered pork roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a microwave-safe dish with a splash of broth or water, cover, and heat on medium power until warmed through. Alternatively, you can reheat in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peppered Pork Roast contains roughly 94 calories, with 7g protein, 10g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of pork roast is best for this recipe?
Pork loin or pork shoulder works best for this recipe, as they are flavorful and tender cuts. Pork loin is leaner, while pork shoulder has more fat and can be juicier, making it a great option for roasting.
Can I use fresh rosemary instead of dried?
Yes, you can use fresh rosemary! Generally, you would use about three times the amount of fresh herbs as dried. So, for every 1 teaspoon of dried rosemary, use 1 tablespoon of fresh rosemary, finely chopped.
What can I do if the roast is still pink inside after cooking?
If your roast is still pink, it may be undercooked. Use a meat thermometer to check the internal temperature; it should reach 145°F. If it hasn't, return it to the oven and check every 10 minutes until it reaches the safe temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).