Spring Pork Roast

For those of you who have my cookbook, you know we eat a lot of pork. I love a weekly pork roast. It is easy and flavorful and you can dress it up in so many different ways. I buy all of my meat once a week that way I have no excuses to not have a family meal. To avoid the take out/delivery trap that we all get into, I always have something I can thaw on hand for supper! The challenge for me is finding new flavors. This meal was an inspiration of fresh herbs that I had on hand. I wanted a totally light and refreshing Spring meets hearty weeknight meal! I prepped it the day before and every time I opened my fridge the fragrant smell of the herbed pork made me hungry for the next night's supper!

  • 2-3 lb bone-in pork roast
  • 1 lemon, sliced
  • 7 cloves of garlic
  • 1/2 cup washed flat parsley stems
  • 10 stems of thyme, leaves picked
  • 2 tbsp olive oil
  • generous kosher salt and freshly ground pepper



  1. Cut 3 of the garlic cloves in half, then finely chop the remaining 4 cloves
  2. Chop thyme and parsley well, then mix with the chopped garlic, salt and pepper and olive oil to form a nice paste.
  3. Place lemon slices at the bottom of the pan and place pork on top
  4. Make 6 slots in the pork with a knife and place the halved garlic chunks into the slots
  5. Cover the pork with the paste
  6. Roast at 375 for approximately one hour and 15 minutes, or until temperature is about 165-170
  7. Allow roast to rest for 10 minutes, then slice and serve. Enjoy!
I love pork roasts! They are easy, flavorful and you can dress them up in so many ways.
— Carrie