Passionate Perseverance: tasty tuesday ~ mary's pork roast with garlic and rosemary...

You all know about my husbands love affair with all things pork. Last week was a tough one with Miss Courtney fighting some viral nastiness and by Thursday both Jerry and I just needed a quite moment to just reconnect with one another. So I prepared a simple and flavorful meal of a roast pork with rosemary and garlic alongside some roasted winter veggies. We sat down at the table and enjoyed a lovely meal and wonderful conversation. Just what we both needed. The meat was moist and the roasted herbs made it all the better.

Now that it is officially fall, this recipe will enter my menu rotation at least once a month. I see pairing it with roasted beets or a fabulous creamed spinach or a fresh cole slaw and of course many different types of potatoes. It just goes with so much.

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Mary's Pork Roast w/Garlic & Rosemary

1 (2.5-3 lb) boneless pork loin

1/4 cup chopped fresh rosemary

1/4 cup minced fresh garlic

salt and pepper

2 Tbs olive oil

1. Adjust oven rack to lower middle position and preheat oven to 375 degrees.

2. Pat the roast dry with paper towels, then season with salt and pepper. Line a with foil a 9 x 13 baking dish. Transfer the roast. In a bowl, mix together the olive oil, rosemary and garlic. Rub all over the roast.

3. Roast in the oven until the thickest part of the roast register 135 degrees on a meat thermometer, 50 to 70 minutes, turning the roast over halfway through cooking time. Spoon the herbs and pan dripping over the roast two or three times during roasting time.

4. Transfer the roast to a carving board, tent with foil and let rest until pork reaches internal temp of 145-150 degrees, about 10 minutes.