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Rosemary and Garlic Pork Roast

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 2 tsp. minced garlic
  • 2 to 3 tsp. dried rosemary
  • 1/2 tsp. black pepper
  • 1 tsp. course salt (optional)
  • Olive oil (if needed)
  • 2.5-pound pork loin (or to suit family size)

Directions

Mix garlic, rosemary, pepper and salt together in a bowl to create a "rub." Trim excess fat from the roast. Brush the roast lightly with olive oil (to help the rub stick to the roast). Rub herb-spice mixture over the pork roast. Place in a covered roasting pan, fat side down. Roast for about 30 minutes. Turn roast fat side up and continue roasting to a minimum internal temperature of 145 F, as measured by a food thermometer. Sprinkle lightly with additional rosemary. If desired, make pan gravy by heating the juices form the roast in a pan on the stove and adding a thickener, such as a flour and cold water mixture.

Makes 8-10 servings.

Per Serving: about 120 calories, 3.5 grams (g) of fat, 120 g of carbohydrate, 22 g protein and 48 mg sodium (if non is added before cooking).

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