Pork Roast with Garlic and Rosemary

Pork Roast with Garlic & Rosemary

By Fexelea Published: August 29, 2013

• Yield: 1 Roast (06 Servings)
• Prep: 20 mins
• Cook: 1 hr 30 mins
• Ready In: 2 hrs 0 min

[nutrition-label id=536]

Ingredients

• 3 pounds Boneless Pork Chop Roast
• 3 cloves Garlic crushed
• 1 tablespoon Coarse Salt
• 1 tablespoon Rosemary Chopped, Fresh
• 2 tablespoon Extra Virgin Olive Oil
• 3 Leafs Bay Leaf
• 1/3 cup Red Wine Vinegar (or Balsamic)
• 1 cup Water
• 1 piece Cooking String (if roast doesn't have)

Instructions

1. If your pork is not already netted, use a string to tie it up at spaces of about one inch. Preheat your oven to 200C or 180C for fan-assisted
2. Mix the crushed garlic, salt, rosemary and olive oil in a container and rub over the meat. You will place the meat fat side up on the oven, so be generous on that area
3. Place the meat in a Pyrex dish and add the water, vinegar and bay leaves to the dish (not on top of the meat but on the sides)
4. Bake for 90 minutes or until internal temperature is higher than 160 degrees. Once done, remove the pyres from oven and cover with aluminum foil for 10 minutes before slicing

• Cuisine: American
• Course: Entrée
• Skill Level: Easy