There’s just something so comforting about making a roast in the fall!
I love being able to have dinner made in one pot, and having the house smell amazing all afternoon!
This roast is so simple, yet it has the appearance that you slaved away all day making it!
And one of the best parts of this dinner, is that you have ready made applesauce!
Roasting the apples with the pork makes for a delicious and
very flavourful applesauce to go with your dinner! Yum.
Garlic & Rosemary Roasted Pork
- 1 pork loin roast (about 2.5 – 3 lbs)
- 4-5 apples (I used Granny Smith apples here)
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tsp thyme
- 2 tsp rosemary
- salt & pepper, be generous with these!
- Preheat your oven to 425 degrees.
- In a bowl combine olive oil, minced garlic, spices and salt & pepper. Set aside.
- Cut up your apples into about 2 inch chunks. (I don’t peel mine.)
- Place your apple chunks into the bottom of a roasting pan.
- Then place your pork roast on top of your apples.
- Pour the olive oil mixture onto your roast, covering the top side. Rub in.
- I like to follow the Joy of Cooking’s instructions on how to roast meats: Place your roast into your 425 degree oven and roast at this high heat for about 10-15 minutes. This is to ‘sear’ the outside of the roast, which helps to keep the meat moist. Pork loins don’t have a lot of fat, so they can dry out when they are slow roasted.
- After the 10-15 minute searing time period, reduce the oven temperature to 325 degrees. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 1½ to 2 hours.
- Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.
- Slice and serve over your roasted applesauce. Serve with mashed potatoes and a veggie!
- You can use a pork shoulder for this recipe too. It’s a more inexpensive cut of meat, but it packs a lot of great flavour because of its fat content! If you choose this cut of meat, skip the searing step, and just roast the meat at 325 degrees. Roast until the internal temperature of the meat reaches 150-155 degrees, about 2 hours.