Garlic Studded Roast Pork with Rosemary and Thyme

Garlic Studded Roast Pork with Rosemary and Thyme

Good golly this is good!  And bonus, it's easy and fast, has great eye appeal,  is inexpensive,  result outweighs the effort, and doesn't make a huge amount, descriptions that make this roast a delicious choice for us. 

This recipe is like a little black dress that you can dress it up or down.  This is a handy recipe to know and have for those times when you might need something a little special but not a lot of time, or you just love a good pork roast.  I've served this to company with a wonderful creamy onion casserole as one of the sides and nice glasses of wine; I've made it just for us with canned vegetables and roasted potatoes.

The secret to this fabulous pork roast is studding the garlic into the pork loin.  I don't know how it happens, but that amazing garlic flavor infuses the pork with its seductive flavor.  Don't skip this step and just slather it on the top.  Your roast will still be good, of course, just not as good, grins.

GARLIC STUDDED ROAST PORK WITH ROSEMARY AND THYME

3 pound pork loin
3 garlic cloves, finely diced, or mashed into a paste
2 tablespoons fresh rosemary, chopped, or 2 teaspoons dried
2 tablespoons fresh thyme, chopped, or 1 1/2 teaspoons dried
1 tablespoon olive oil
1 teaspoon salt
good sprinkling of ground black pepper

Preheat oven to 400 degrees Fahrenheit. 

Bring your roast to room temperature, letting it sit out for maybe 30 minutes or so. 

Using a sharp knife,  cut a couple dozen random slits into the top of your roast, about a half inch deep.  Stuff the garlic into each of the slits.

Combine the rest of the ingredients into a small bowl and then massage the mixture into the pork. 

Roast for 45 minutes to 1 hour, or until internal thermometer reads 145 degrees Fahrenheit. 

Let rest 10 to 15 minutes before serving. 

COOK'S NOTE:  My mother was one of those people who could make stone soup.  Do you know that story?  Point is, she could take what seemed like "nothing" and make a whole meal with it.  Anyway, one of her secrets was studding garlic into cheap cuts of steak and grilling the steak.  I swear, the garlic must've melted into the steak, leaving behind its piquant aroma and flavor.  Never a complaint.