Since we’re very athletic, we try to eat a lot of lean proteins. But there’s only so much chicken you can eat! That’s why we started adding pork into our regular diets. Hey… “it’s the other white meat!”
This pork recipe is something I totally made off the top of my head, but worked perfectly! I love the herbs and the garlic rub – it makes the roast so flavorful, but it’s still super simple. Although this takes about 1 hour to cook, you really can make it for dinner any night of the week because it doesn’t involve a lot of preparation.
- About 1.5 pounds of pork roast
- 3-4 tablespoons olive oil
- Sea salt & black pepper
- 2 large cloves of garlic, minced
- 2 sprigs of rosemary, minced
- 2 sweet potatoes (optional)
- 1/2 cup white wine
Preheat the oven to 400 degrees F. Wash and dry the pork thoroughly.
Sprinkle the top with olive oil, sea salt, black pepper, minced garlic, and minced rosemary. Rub the mixture into the skin on the top and sides of the roast for about 30 seconds until the herbs stick.
If you so choose, chop up 2 sweet potatoes into cubes and place along the outsides of the roast. Drizzle with another tablespoon or two with olive oil, then season with salt & pepper to taste.
Place in the oven on 400 about about a half hour. After a half hour, take out and add in about 1/2 cup of white wine over the top, basting the roast. Let cook for another half hour until the center reaches about 140 degrees. Do not over cook or the pork will be very dry on the inside.
To get a crispiness on the top of the roast, which is especially good if you have a thin layer of fat on top, flip the oven onto broil for about 5 minutes. However, be careful not to let your garlic burn! Burnt garlic will make it taste bitter… yuck!
The inside should be just a TINY bit pink. Any more than a slight shade of pink is underdone. If that’s the case, then put back in the oven for 2-3 minutes … again, be careful not to over cook or it will dry out.
Hope you enjoy this healthy, delicious meal as much as we do!