Braised Pork Roast With Garlic and Rosemary
- Ready In:
- 1hr 5mins
- 7 garlic cloves, minced
- 3 tablespoons fresh rosemary, chopped or 1 tablespoon dry rosemary
- 2 1⁄2 teaspoons sea salt or 2 1/2 teaspoons kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- 5 tablespoons extra virgin olive oil
- 3 lbs boneless pork roast
- 1 1⁄2 cups whole milk, plus more if needed
- Preheat the oven to 400F.
- In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
- In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
- Brown the pork roast on all sides, about 2 minutes per side.
- Remove the pot from the heat and stir the milk into the pan juices.
- Spread the garlic-rosemary paste over the top of the roast and cover the pot.
- Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
- Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
- Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
- Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
- Slice the roast and serve with the sauce spooned over.
- Especially good with mashed potatoes, rice or egg noodles.
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I made this for a small dinner party (4 people). Very easy to prep and make and nicely aromatic. I used fresh thyme instead of dried. I found the pork a bit dry which surprised me since raising is supposed to combat dryness. I did watch that I did not overcook the pork. Making the sauce was easy and lovely to have on hand though I think it could have used a tad more salt. Over all a gaood recipe and I would make again but next time I will spend more on my cut and quality of pork to ensure natural flavor.
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