Pork Roast with Garlic and Rosemary

Pork Roast with Garlic and Rosemary

Simple, tender and delicious roast

Pork Roast with Garlic & 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

Pork Roast with Garlic & Rosemary[nutrition-label id=536]



  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

MMO raider by day and guide writer by night, Fex enjoys multiplatform gaming, good books and animes, and streaming with a cold beer.

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5 comments on “Pork Roast with Garlic and Rosemary”

  1. AnAsalBeag says:

    Chuck in some fennel seeds with the rosemary.

    1. fexelea says:

      Mhmmm that sounds like an interesting idea I may just *have to* try!

      1. AnAsalBeag says:

        Sorry for highjacking the recipe. If you get a pointy knife and make small but deep gashes you can put the garlic and rosemary sprigs directly into the meat. Porks great for taking flavours, it really permeates through the meat. Vampires beware.

        1. Cas says:

          Wow! That’s such a great idea. I may be making this again this weekend and if I do I will try this.

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