Spring Pork Roast
From Carrie Morey's hot little suppers cookbook
- • 2-3 pound bone-in pork roast
- • 1 lemon, sliced
- • 7 cloves of garlic, divided
- • ½ cup flat leaf parsley, stems removed and chopped
- • 10 sprigs fresh thyme, leaves picked and stems discarded
- • 2 tablespoons olive oil
- • Generous amount salt and pepper
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. 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.
- Preheat oven to 375°F.
- Cut 3 of the garlic cloves in half and finely mince the remaining 4 cloves. Chop thyme and parsley well and mix with the minced garlic, salt and pepper and olive oil to form a paste.
- Place lemon slices at the bottom of a cast iron skillet and place the pork on top. Make 6 slots in the pork with a knife and place the halved garlic chunks into the slots. Cover the pork with the paste.
- Roast for 1 hour and 15 minutes or until internal temperature is 165-170°F.
- Allow roast to rest for 10 minutes, then slice and serve. Enjoy!