Garlic Rosemary Pork Roast with Baby Potatoes

• 3 pounds pork loin roast
• 1.5 pounds baby potatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 onion, sliced
• 2 tablespoons unsalted butter
• 2 cups chicken stock
• 1 lemon, sliced

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix garlic, rosemary, olive oil, salt, pepper, and paprika.
3. 3 Rub the mixture all over the pork roast.
4. 4 Place the roast in a roasting pan with the baby potatoes and onion slices.
5. 5 Dot with butter and pour chicken stock into the pan.
6. 6 Roast for 60 minutes, then add lemon slices around the roast.
7. 7 Continue roasting until the internal temperature reaches 145°F, about 30 more minutes.
8. 8 Let the roast rest for 10 minutes before slicing.
9. 9 Serve with potatoes and pan juices drizzled over the top.

Equipment

• Roasting pan
• Meat thermometer
• Oven

Variations

• Substitute baby potatoes with carrots for a different veggie option.
• Add a sprinkle of thyme to the seasoning mix for extra flavor.

Substitutions

• Use chicken thighs if pork isn't your preference.
• Replace rosemary with thyme if needed.

Pairings

• Steamed green beans
• Roasted Brussels sprouts

Nutrition

Tips

• For extra flavor, sear the pork roast in a hot pan before roasting.
• Use a meat thermometer to ensure the pork is cooked perfectly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crisp white wine.

FAQ