I prepared an easy, almost no-fuss roast pork recipe for dinner tonight. I usually prepare this dish when I see a reasonably priced and prepared roast pork at my usual grocery hub–SM Hypermart The Block. For a busy mom like me, this recipe is full-proof and allows for creativity.
Busy Mom’s Roast Pork Recipe
1 5-pound boneless pork loin roast, tied
1 cup of olive oil, preferably extra virgin
Lots of salt and black pepper
2 tbsp. rosemary (dried)
2 tbsp. thyme (dried)
A mix of veggies for the roasting pan including but not limited to:
Garlic cloves, onions, tomatoes, eggplant, potatoes (Use your imagination)
Preheat your oven to 425 degrees Fahrenheit. In my Elba oven, it’s dial #7. On a roasting pan, season the tied pork roast generously with salt and pepper. Sprinkle on the rosemary and the thyme. Make sure that the whole roast (all sides) is seasoned well. I cut some slices on the roast and insert garlic cloves to add flavor and help the roasting process. Drizzle on the olive oil. Place the vegetables all over the pan. Transfer to the oven and roast for about 45 to 55 minutes. Since I do not have a meat thermometer at home, I just check it by feel. I touch the edges of the meat to test if it’s cooked. I do at the 45 minute mark. Usually, it takes about 55 minutes to an hour. Depends on the weather and your oven temperature. When cooked, leave the roast untouched for about 7 minutes before cutting. Serve with rice or bread. It’s nice to dip the bread in the olive oil.
Can I just say….yummy! =)