Roast Pork with Rosemary and Garlic

Here in Calgary it’s winter already, we’ve had snow and it already feels like the holidays are here. I love this time of the year, I love all the decorations and this is the only time of the year I don’t mind snow.  Now what better way to make it feel like the holidays are here than roast pork. I have to admit I don’t make roast pork that often, but if I do it has to be for a Sunday dinner and last weekend I thought was perfect for a nice roast pork for dinner.

The thing I love about making roast pork is how good it smells in the house, it totally drives my dog crazy. She basically parks herself in the kitchen and waits there for hours. Funny, these dogs are. Now, a good herb that goes with pork is rosemary, so I decided to make this easy rub with olive oil, garlic, dry rosemary and salt and pepper. Sage goes well with pork too, but I didn’t have any. I did however add some chili flakes, well just because a little spice never killed anybody.

As far as the meat, my husband got this gorgeous piece of pork loin with bones in. I learned from my mother, a long time ago to cut up some pieces of garlic and poke holes in the meat, and shove the garlic in the little holes. It just make the meat taste better in my opinion, but you can certainly skip this step.

Take the oil rub that we made earlier and rub it really well over the pork all around.

It’s looking good already and that’s all there is to it. Roast the meat in a preheated oven at 375 F degrees for 3 hours, but for the first 1 and a half, cover it up with aluminum foil and for the last 1 1/2 hours remove it and let the meat roast nicely throughout. When it’s done, remove it from the oven, place the meat on a cutting board and cover it up completely with aluminum foil and let it rest for 15 minutes. If you cut the meat right away after taking it out of the oven, all the juices will flow out and the meat will be dry. You do not want dry meat. This roast turned out super delicious and very flavorful. I served it with a mushroom sauce that I made and of course a nice glass of red wine (or 2).

Printable recipe:

Enjoy!