Roast Pork with Garlic and Rosemary (Arista)

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2 hours 5 Servings Print RecipeEmail Recipe


1 loin and pork roast, about 5 pounds (bones split)
10largecloves garlic (slivered)
2tablespoondried rosemary (crumbled)
1tablespoonkosher salt
1tablespooncoarsely ground pepper
 sprigof fresh rosemary


Heat oven to 350°F.

Cut slits (1/2" x 1/2") in surface of pork roast, making sure there are at least 3 slits her rib.

Combine garlic, dried rosemary, salt, and pepper in medium bowl; stir until well blended. Using tip of teaspoon or butter knife, stuffed slits in pork roast with garlic mixture; rub remaining garlic mixture into surface of pork with fingertips. Tie a few sprigs of fresh rosemary, if available, to outside of pork roast.

Place pork roast, bone side down, in roasting pan. Roast, uncovered, for 17 minutes per pound, about 1 hour 25 minutes, or until internal temperature of pork reaches 160° to 170°. Pork can be served hot or at room temperature.

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