Rosemary Pork Roast

I don’t have many favorite Beef Roast recipes, but Pork Roast…oh my. When rosemary is plentiful, I make this roast often, and I don’t care if it is a hot summer’s day…well, I kind of care, but not enough to let it stop me. This may be my favorite Pork Roast, the marinade works equally well for tenderloin as it does butt…it would work for chicken too I imagine…

I have been cooking some variation of this roast for years, so I don’t know who to give credit to, most likely my Grandma Max.

  • Ingredients

    5-7 lbs pork butt

    5 large cloves of garlic, minced

    ¼ cup olive oil, I used garlic infused but regular is just fine

    3 TBSP freshly chopped rosemary

    1 ½-2 TBSP dijon mustard

    4 tsp Kosher salt, 3 if non kosher

    1 tsp freshly ground pepper

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  • Directions

    1. Mince garlic

    2. In a small bowl add all the ingredients and stir to make a paste

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  • 3. Rub the paste all over the pork roast

    4. Cover and refrigerate, let marinate 2-24 hours

    I marinate on a Sunday and if it’s pork or beef I’ve been known to let it go for days. When I come home at night I throw it in the oven and spend my time on other things…with that said, this is not one of those meals, this requires a long cook time.

    5. When ready to cook preheat the oven to 325 and take the pork out and allow     to come to room temperature (half an hour).

    6. Roast, uncovered 25 minutes per pound, so depending on your roast this could be anywhere between 2-4 hours. The internal temperature should reach 180.

    7. Allow to rest 10 minutes before slicing.

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