Roast Pork With Garlic and Rosemary
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
directions
- Preheat the oven to 450. Mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast. Place the meat in a roasting pan (use a rack if the roast is boneless, but don’t bother if the bone is still in) and put in the oven. Roast, undisturbed, for 15 minutes.
- Open the oven and pour about ½ cup of wine or stock over the roast; lower the heat to 325. Continue to roast, adding about ¼ cup of liquid every 15 minutes or so. If the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.
- Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours). When it is done, an instant-read thermometer will register 145° to 150°, remove it to a warm platter.
- Put the roasting pan on the stove over one or two burners set to medium-high. If there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process.
- When the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.
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RECIPE SUBMITTED BY
LK Devildog
Sanbornton, New Hampshire
I live near the Lakes Region in New Hampshire. ?I've lived in Texas, Arizona, Japan, South Carolina, California, North Carolina?and Northern Virginia. I obviously love southern cooking, Thai food, BBQ...and just about everything else. I?retired after 24 years in the Marine Corps and much traveling. I get quite a few recipes from my sister (sky hostess) and have several of my mother's favorites as well.