Roast Pork with Garlic and Rosemary

Submitted by ChrisMc

"A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet."

 

• Ready In: 1hr 35mins
• Ingredients: 7
• Yields: 3 lbs

ingredients

• 1⁄4 teaspoon ground cayenne pepper
• 1 -2 clove garlic, crushed
• 1 tablespoon granulated sugar
• salt and pepper
• 2 tablespoons ground rosemary
• 3 lbs boneless pork roast
• 1 1⁄4 cups white wine

directions

1. Preheat the oven to 450 degrees.
2. Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
3. Place the roast on a rack in a roasting pan.
4. Roast at 450 for 15 minutes.
5. Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
6. Add about 1/4 cup of liquid every 15 minutes or so.
7. If there is liquid in the pan, use that to baste before adding more.
8. Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
9. Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
10. If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

Reviews

[Kristy Watson]

absolutly scrummy!!!!! I have tried this seasoning for lamb but never pork, and i stuffed the cloves of garlic in the skin and it was yummy!!! 10 out of 10

 

[JustJanS]

Russell and I cooked this tonight for dinner. The rosemary went so well with the pork, I wondered why I haven't tried that combination before! The temperature and the timing seemed a little off. We had to up the temp to 390f to get the meat and roast veg cooked in time.

 

[AcadiaTwo]

Delicious easy encrusted pork recipe! I'd give the 10 STARS! made for Let's P-A-R-T-Y tag.

 

[jak8963]

Excellent...family loved it!

 

[CJAY8248]

I've made this twice now and don't know why I didn't rate it before. I made it exactly as written and it was awesome! I did the extra garlic because I love garlic on most everything. My family devoured every bit of the roast. Thanks for posting such a great recipe, ChrisMc.