Garlic and Rosemary Pork Roast

Pork Roast


3 lb
Earls pork loin roast (boneless)
garlic cloves
2/3 c
2 tbsp
canola oil
1 tbsp
balsamic vinegar
to taste
salt and pepper


Using a small electric food chopper, finely chop garlic and rosemary. In a small bowl, combine chopped garlic and rosemary with oil, vinegar, salt and pepper. Spread mixture on all sides of roast. Place roast on rack in a shallow roasting pan. Roast uncovered at 325°F (160°C) until meat thermometer registers 155°F (68°C), about 1 to 1 1/4 hours (internal temperature will rise to about 160°F/71°C). Remove roast from oven and cover loosely with foil. Allow roast to rest 10 minutes before slicing.

Yield: 8 Servings
Category: Meat
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Earls Meat Market – Committed to buying only local and naturally raised beef and pork products since 2005 – Who’s your butcher?