Garlic Rosemary Pork Roast & Potatoes

Garlic rosemary pork roast & potatoes is straight up comfort food: So warm and satisfying, and an easy all-in-one meal!

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Welcome to the December 4, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery store sales and affordable ingredients. Earlier this week I stumbled across some super-cheap pork loin at Costco, so picked one up there for about $1.04/lb and cut it into four roasts. I froze three, but made this savory garlic rosemary pork roast & potatoes from the fourth roast -- it's such a comforting & easy one-pan recipe for a cold winter's day, too!

As a side note, this is often a great way to save on meat: Pick up larger cuts when they are on sale and chop them up yourself!

This is an updated version of an old recipe from several years ago (which is also great for the little pork sirloin roasts that regularly go on sale at ALDI), and it's only gotten better over the years. The rosemary here is dried from my garden, which is how it's so lovely and bright green. Note that I made this particular pork roast super garlicky, because we all really enjoy that here. Prefer less garlic? Just tone it down a little. 🙂

Rosemary Garlic Pork Roast & Potatoes

Ingredients

- for the pork roast

2-2.5 lbs boneless pork loin roast or sirloin roast, trimmed if necessary
1 tablespoon olive oil
1 tablespoon dried rosemary
1 tablespoon minced garlic
1 teaspoon Kosher salt

- for the potatoes

8 oz whole baby bella mushrooms
4 small russet potatoes, diced
1 medium onion, cut into eighths
12 whole peeled garlic cloves (about one head)
2 tablespoon olive oil
½ teaspoon Kosher salt
1 teaspoon dried rosemary
Black pepper, to taste

Directions

Spray a roasting pan with cooking spray and preheat oven to 400 degrees. Trim pork roast if necessary and place in center of roasting pan, fatty side down. In separate small bowl combine olive oil, Kosher salt, rosemary, and minced garlic, then spread olive oil mixture evenly across the top of your roast.

Arrange potatoes, onion, mushrooms, and garlic cloves around pork roast. Combine olive oil, pepper, Kosher salt, and rosemary, then drizzle onto potatoes and toss gently to coat.

Roast at 400 degrees for 45 minutes to one hour, or until pork reaches 145-160 degrees internal temperature (see Note). Remove roast to cutting board and let it rest for 15 minutes before slicing.

A quick note on cooking times: Here I cooked my pork roast for an hour to 160 degrees with a meat thermometer, because the artist formerly known as MashupDad had concerns about pork and preferred his more well done. Per newer cooking guidelines and to keep it from drying out, I now cook it for around 45 minutes, to 145 degrees internal temperature. Start checking at 45 minutes and use your own judgment and taste.

No vampires here, with this garlic pork roast...

Yup, that's garlicky all right -- and so, so good! The juicy mushrooms and potatoes are the perfect complement to the garlicky roast; just add in a green vegetable or salad, and you have a complete easy meal. Try this one the next time you need an easy comfort food recipe on a cold gloomy day.

Rosemary Garlic Pork Roast & Potatoes is also naturally gluten free and dairy free.

Rosemary Garlic Pork Roast & Potatoes, printable recipe

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5 from 3 votes

Garlic Rosemary Pork Roast & Potatoes

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Try this one the next time you need an easy comfort food recipe on a cold gloomy day -- Rosemary Garlic Pork Roast & Potatoes is also naturally gluten free.

Course dinner

Cuisine sheet pan

Keyword one pan meal, pork roast, potatoes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

- for the pork roast

• 2-2.5 lbs boneless pork loin roast or sirloin roast (trimmed if necessary)
• 1 tablespoon olive oil
• 1 tablespoon dried rosemary
• 1 tablespoon minced garlic
• 1 teaspoon Kosher salt

- for the potatoes

• 8 oz whole baby bella mushrooms
• 4 small russet potatoes diced
• 1 medium onion cut into eighths
• 12 whole peeled garlic cloves about one head
• 2 tablespoon olive oil
• ½ teaspoon Kosher salt
• 1 teaspoon dried rosemary
• Black pepper to taste

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Instructions

• Spray a roasting pan with cooking spray and preheat oven to 400 degrees.
• Trim pork roast if necessary and place in center of roasting pan, fatty side down.
• In separate small bowl combine olive oil, Kosher salt, rosemary, and minced garlic, then spread olive oil mixture evenly across the top of your roast.
• Arrange potatoes, onion, mushrooms, and garlic cloves around pork roast.
• Combine olive oil, pepper, Kosher salt, and rosemary, then drizzle onto potatoes and toss gently to coat.
• Roast at 400 degrees for 45 minutes to one hour, or until pork reaches 145-160 degrees internal temperature (see Note).
• Remove roast to cutting board and let it rest for 15 minutes before slicing.

Notes

A quick note on cooking times: Here I cooked my pork roast for an hour to 160 degrees with a meat thermometer, because the artist formerly known as MashupDad had concerns about pork and preferred his more well done. Per newer cooking guidelines and to keep it from drying out, I now cook it for around 45 minutes, to 145 degrees internal temperature. Start checking at 45 minutes and use your own judgment and taste.

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