It’s Friday! And that means that it’s food day here in HillaryFitness land! This week, we’re featuring Jay’s awesome Garlic Herb Pork Roast.
Jay grew up eating a lot of roasts since his mom had 3 boys to feed. Being an only child myself, roasts weren’t an every day occurrence, but more something that I had at my grandparent’s houses when there was a crowd. But we cook what we know and like, so Jay cooks a decent number of roasts. Also, our fascination with shopping at Costco pretty much means we buy large pieces of raw meat, hence roasts. It works out well though, since the larger piece of meat usually means that have a left overs for a few days, which is never a bad thing. Not long ago, I was fortunate enough to arrive home from work to this meal. It looked very fancy to me, and like it took a decent amount of work. Jay assured me that it was fairly easy to make, and that he hadn’t spent all day making it. It’s admittedly not his quickest recipe, but it’s a good one for when you have a little bit of time to cook on a weekday, or when you want a grown up looking dinner on a Sunday. Like I do, I sat down to eat. Because that’s what I do. He cooks, I eat. As you guys know, it works for us.
3-5lb Pork Loin Roast
4 Large Rosemary sprigs, rough chopped
1 medium shallot, chopped
10 cloves garlic, chopped
1/2 cup olive oil
2 tbs sea salt (we like pink and gray. Use a little less salt if you’re using table or kosher)
1 tbs cracked tri-color pepper corns (or regular pepper corns if you aren’t feeling fancy)
What You Do with the Ingredients:
- Mix all of the ingredients except pork roast together in a bowl and let stand for 15 minutes.
- While your garlic crust sits and the flavors get married, rinse your roast and pat it dry.
- Preheat your oven to 375 degrees and get your roasting pan with rack set up. (If you don’t have one of these, do yourself a favor and get this one!)
- Score a crosshatch pattern into the fat layer. DO NOT cut if off! This protects your roast. Let the roast stand fat side up while the garlic crust sits.
- Using your hands, take your garlic crust mixture and press it into the top of the fat layer, coating the top of your roast.
- Move your roast onto the rack in your roasting pan.
- Cover roast with tin foil and leave covered for 75% of the cooking time. You’ll want to cook your roast for 20 minutes per pound until you have an internal temperature of 145 degrees.
- Once your roast is done cooking, remove the roasting pan from the oven and use your handy lifters to transfer the roast to a wooden cutting board like this one. Allow the roast to rest for about 5-8 minutes before you slice it.
- Slice the roast into 3/4 inch slices and serve!
Let me know how you like this. Some of the fat does cook off the roast, so it ends up being much leaner than it starts out. Jay and I hope you enjoy this and we hope you have a wonderful weekend!