Originally published on September 24, 2014
I’ve loved pork roast ever since I was a kid. I can still remember so vividly that aroma wafting through the entire house as my mom simmered one slowly in a pot on the stove. And when she pulled it out from all its collected juices, it would be so tender she could only laugh as it all fell apart on her and bits and pieces plunked back down into what was soon to be gravy (which was just as good – my mom’s kind of a Gravy Queen.) Being in a bit of a time crunch one afternoon, and with Maddie tugging at my arm to help her with a spelling assignment, I threw this one into a low oven hoping against hope that it would turn out as good as my mom’s. A tall order, and one that I couldn’t honestly tell you was accomplished. But if on a school night you also find yourself wanting something truly comforting and fulfilling, this pork roast is still pretty good and takes only a few steps before you can set it and forget it.
Ingredients:
1 3-5 pound pork rib roast
5 cloves garlic, minced or grated
2 tablespoons fresh parsley, chopped
1 teaspoon salt
Pepper
Directions:
1.) Preheat oven to 325 degrees Fahrenheit.
2.) In a mortar and pestle, or in a small bowl, place the garlic, parsley, salt, and pepper. Using the pestle or the back of a spoon, mash these together until they form a paste.
3.) Using paper towels, pat the pork roast dry. There’s no need to rinse, as the point here is not to clean the pork but to dry it so that it will brown nicely in the oven. Cut a few slits into the pork so that the herb mixture can get into it and really flavour the pork. Rub the herb and garlic mixture entirely over the pork, pressing it down into the slits you’ve made. Place the pork in a roasting pan and set in the preheated oven.
4.) Bake the pork roast for 2 – 3 hours, checking it often until its cooked through and a temperature reading reaches 150 degrees Fahrenheit. Don’t worry if it’s still a bit pink, as that will help ensure that the roast is still juicy and succulent.
5.) When pork is done cooking, remove from oven and tent with aluminum foil or place a lid on the roasting pan. Let rest for 10 minutes before slicing and serving.
6.) Serve and enjoy!