Rosemary Pork Roast

Heyyyy!  If you haven't already heard, I weathered Hurricane Sandy about two weeks ago.  And while I emerged unscathed, I can't exactly say the same for my frozen meals (or the town of Hoboken, but that's a really, really long and sad story).  The freezer is pretty much empty now.  Sigh...I hate to throw away food but I've had food poisoning once and I don't actually feel guilty enough to want to risk getting food poisoning again.  I'll take a pass on that, thanks.

With this month's Secret Recipe Club's assignment, I knew I would need to start stocking up my freezer once again.  I figured I'd start with meat.  It's so versatile that it can be eaten alone, on a sandwich, with sides to make a full meal, etc...  This month's assignment gave me the opportunity to make something from Miz Helen's Country Cottage. Miz Helen's a cool lady.  I can tell.  She has a ton of recipes for me to choose from, but of course my wandering eye strayed to a rosemary pork roast.  Who doesn't love rosemary?  It's one of my favorite herbs and I could eat it all day.  Don't make me prove it to you.  Let's get into this!


Rosemary Pork Roast
slightly adapted from Miz Helen's Country Cottage

Print Recipe

  • 3 to 4 pound pork loin roast, trimmed
  • 2 teaspoons thyme, chopped
  • 2 teaspoons sage, chopped
  • 2 teaspoons rosemary, chopped
  • 1 teaspoon salt
  • 2 teaspoon pepper
  • 2 cups pearl onions
  • 1 tablespoon olive oil
  • 2 sprigs rosemary
  • 2 cloves garlic chopped
  • 2 cups Apple Juice

1) In a small bowl, combine the chopped thyme, sage, and rosemary.  Mix in the salt and pepper.

2) Rub the pork loin roast with the seasoning mix until all sides are covered well.

3) Drizzle the olive oil in a hot skillet and sear the pork on all sides until browned.

4) Move the pork to the slow cooker.  Scatter the pearl onions and garlic around the pork.

5) Pour the apple juice around the pork, so as not to wash off the seasonings.  Place the two sprigs of rosemary on top of the pork.

6) Cover and cook on High for 3 hours, then switch the heat to Low for 6 hours.

This pork was delicious and herb-y and fall-off-the-bone tender.  I may be tempted to put this pork on salads or in sandwiches.  I may also be tempted to eat it out of the slow cooker using my fingers.  You know, the usual.  Things like that happen when there's something as tasty as this all up in your face.