Who doesn’t enjoy a good roast? This Rosemary Garlic Pork Roast recipe with potatoes is one of my favorites. It has amazing flavors and the potatoes are just delightful. The best part is it’s all in one dish.
The original recipe is from one of my favorite chefs: Mark Bittman “How to Cook Everything”. After some tweaking, this is recipe that we now use.
Rosemary Garlic Pork Roast with Potatoes
Ingredients: (6 servings)
Pork Roast:
- 2 Tablespoons Salt
- 2 Tablespoons Freshly ground black pepper
- 2 Tablespoons Minced fresh rosemary leaves
- 1/4 teaspoon. Cayenne (optional)
- 1 Tablespoons Sugar
- 1 Tablespoons Minced garlic
- 1 3lb Boneless pork roast
- 1 1/2 Cups dry white wine
Potatoes:
- 2 lbs. Small Dutch yellow gold potatoes cut in half
- 2 Tablespoons. Olive oil
- 1 teaspoon, Salt
- 1 teaspoon Freshly group pepper
- 2 teaspoons. Freshly chopped rosemary
Optional: For Sauce
- 1 Tablespoons Butter
- Additional wine if needed
Directions:
Preheat the oven to 450°. Using a medium bowl, toss the potato halves in olive, salt, pepper and rosemary. Place to coated potatoes in the bottom of the roasting pan. Move the potatoes around to create a cavity where you will place the prepared pork roast.
To Prepare the pork roast; mix salt, pepper, rosemary, cayenne, sugar, and garlic together until combined and rub the mixture all over the pork roast. Place the prepared pork roast in the roasting pan on top of the potatoes in the cavity and put in the oven. Roast, undisturbed for 15 minutes. Pour a 1/2-cup wine over the roast; then lower the heat to 325°. Continue to roast adding about 1/4 cup or wine every 15 minutes or so. If the liquid accumulates in the bottom of the pan, use it to baste the roast; if not, add more wine.
Start checking the roast after 1 hour of total cooking time (Note: it may take about 1 ¼ to 1 ½ hours to reach the correct temperature). When it’s done – an instant-read thermometer should register 145°-150° degrees. Remove from the oven and move the roast it to a warm platter, loosely cover and let rest for 10 minutes or so. Remove potatoes to a warm serving dish.
Optional: To make the sauce, place the roasting pan on the stove (over one or two burners set to medium high) and deglaze the pan with any remaining wine scraping the bottom of the pan to release any brown bits. Reduce the liquid to about half. Add the butter until melted. Slice the roast, and serve it with the potatoes and the sauce.
Notes: I usually take the roast out at 145° because it will continue to cook as it rests. If fresh Rosemary is not available, you can use dried rosemary at a ¼ of the quantity required for fresh. Only add wine when it’s dry at the 15-minute intervals. If the roasting pan is dry at the time the roast is out of the oven, add a cup of wine and follow the same instructions to make the sauce.
I fully admit that I have never been big on any type of gravy; however, if you desire and have the time, the sauce that you can create from this Rosemary Garlic Pork Roast is one worth doing. You will love the flavors on the roast and the potatoes.
This Rosemary Garlic Pork Roast is house hold favorite. We usually make it on New Years Day. Along with the roasted potatoes, we will serve it with a simple salad with my homemade vignette. Regardless of the occasion, if we’re looking for something a bit hardy, and for great leftovers, this is a great “go to” recipe.
Time to eat…
If you enjoyed this Rosemary Garlic Pork Roast recipe, check out the Hess Chardonnay I used, the Pea and Cheese as a side dish and these Chocolate Kiss Peanut Butter Cookies for dessert. Enjoy.