Rosemary Sage Pork Rib End Roast

Friday, March 19, 2010

Here's another easy one, that got rave reviews from the hungry crowd last night..with enough leftovers for Sydney's lunch today...

Rosemary Sage Pork Rib End Roast

Here's what I used:

1 4-5 lb Pork Rib End Roast (or any roast/tenderloin of pork)
2 heaping tbsp minced garlic
1 tbsp dried rosemary
1 tbsp dried sage
3-4 tbsp olive oil

Here's what I did:

Preheat oven to 500 degrees.

Combine olive oil, garlic and dried herbs in a bowl and stir to incorporate.  Meanwhile, set pork roast into a roasting pan, and season lightly with S&P.  Then brush or spoon on the marinade, and cover pork roast completely.

Roast at 500 degrees for 15 minutes, turn once to evenly brown.  Turn oven down to 325 for another 35-40 minutes.  Allow pork to rest 5-10 minutes before serving, tented with foil.

I paired this with some baby carrots that I steamed, and seasoned with nutmeg (carrots are SO GOOD with nutmeg), a little butter, S&P.  I also made steamed cauliflower, cut into small 1/2" pieces. 

This was easy with not a lot of prep and the pork was very tender.


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