Rosemary and Garlic Pork Loin Roast

2 Oct
Garlic & Rosemary Pork Loin Roast

Image by Mat Packer via Flickr

I have been little Miss. Betty Crocker this weekend.   I have made homemade breadsticks, chocolate cake, pumpkin bars and crm cheese frosting.  Tonight for dinner I made this roast, along with stuffing, carrots and green beans.  I have to say it turned out great.  I put it in the crock-pot on high for 6 hours and then turned it down to low for the last hour or so.  I also added the carrots to the crock-pot the last 3 hours.  I even gave my two dogs Bolt (a Westie) and Daisy ( a Golden Retriever/Boxer mix puppy) a taste, and they loved it.

Ingredients:

  • 5 large garlic cloves, pressed
  • 2 teaspoons dried or 4 tsp. fresh rosemary
  • 1 1/2 teaspoons coarse sea salt
  • 1/3 teaspoon ground black pepper
  • 1 3-pound bone in pork loin roast
  • sliced carrots

 

1.  Mix first four ingredients in a bowl.

2. Rub mix all over pork.

3. Place roast fat side up in crock-pot, add about 1/4 cup water.  Cover and turn on high for approximately 6 hours.

4.  After 4 hours of cooking add the sliced carrots, cover and continue cooking.

5. When done, slice and pour juices over the meat.  If you have dogs you can also use a little juice to pour over their food, they will thank you for it!

 

When I made this I wasn’t sure how my kids would like it.  To my surprise they loved it.  They still think pork is chicken, whatever, as long as they eat it they can think it is whatever they want.  This is something easy you can just toss in the crock-pot and leave, come home to a great meal.  You could also add potatoes, we just aren’t much of a potato eating family.  Hope you enjoy!

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One Response to “Rosemary and Garlic Pork Loin Roast”

  1. Jennifer Ward-Pelar October 2, 2011 at 6:58 pm #

    Well, thanks for the ping back on my pork loin and sauerkraut! That was awfully nice! Yours looks like a pretty mean meal too, yum! You have been cooking up a storm. How about those pumpkin bars? I vote for those for your next shared recipe! Thanks again! Keep posting! I’ll be back. 🙂

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