Pork Roast With Garlic And Rosemary
Tender pork roast infused with garlic and rosemary creates a flavorful centerpiece perfect for family dinners or special occasions, offering aromatic herbs and savory goodness.
Ingredients
Instructions
- Wipe the pork meat with a damp cloth.
- Score the top of the pork with a sharp knife.
- Make small slashes in several places and insert minced garlic into the slashes.
- Rub the surface of the pork with dried rosemary.
- Sprinkle salt and pepper over the pork.
- Place the pork on a roasting rack in a shallow pan.
- Roast at 325°F (163°C) for about 45 minutes per pound of meat.
- Allow the pork to rest for 10 minutes before carving.
Tips & Substitutions
For enhanced flavor, consider marinating the pork roast overnight with the garlic and rosemary. If fresh rosemary is available, it can be substituted for dried for a more vibrant taste. To ensure even cooking, use a meat thermometer to check for an internal temperature of 145°F (63°C). You can also add vegetables like carrots and potatoes to the roasting pan for a one-pan meal.
Serving Suggestions
This pork roast pairs beautifully with Rhinelander Potato Salad for a hearty meal. Consider serving it alongside roasted seasonal vegetables or a fresh green salad. A tangy sauce such as a homemade apple compote can complement the savory flavors. For a casual gathering, set up a Hamburger Barbecue(Barbecue Hamburger For A Crowd) as an alternative option.
Storage & Reheating
Leftover pork roast should be cooled to room temperature before being stored in an airtight container in the refrigerator, where it can last for 3-4 days. To reheat, place slices in a covered dish in the oven at 300°F (150°C) until warmed through, or microwave in short intervals until heated, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast With Garlic And Rosemary contains roughly 84 calories, with 8g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin C (209% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of protein and potassium. It also contributes 8g 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 should I do if my pork roast is cooking too quickly?
If your pork roast is browning too quickly, lower the oven temperature to 300°F (150°C) and cover it loosely with aluminum foil. This will help prevent the exterior from burning while allowing the inside to cook through without drying out.
Can I use other herbs instead of rosemary?
Absolutely! While rosemary adds a distinct flavor, you can substitute it with thyme or sage, which also pair well with pork. Fresh herbs can be used for a more aromatic experience, but adjust the quantity as needed since they may have a stronger flavor than dried herbs.
How can I tell when the pork roast is done?
The best way to check if your pork roast is done is to use a meat thermometer. It should read 145°F (63°C) in the thickest part of the meat. Additionally, the juices should run clear when the meat is pierced with a knife, indicating that it is cooked through.
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).