Garlic & Rosemary Pork Roast, w/ a Side of Romaine
Last week, a nice little fall type day snuck into the mix, and I was quite pleased to make a nice meal that was fitting for a rainy evening.
The romaine salad I made consists of 10 romaine leaves, cut into medium size pieces, one cup of dried cranberries, one half cup of feta cheese, four tablespoons cracked pepper, and one half cup of rice vinegar, drizzled over the top.
The Rosemary Garlic Pork Roast was so delish, not to mention quick and easy prep-to-table time.
1 pork roast
4 rosemary leaves (separated)
1 1/2 cup minced garlic
1/2 cup soy sauce
1/2 cup kosher salt
1 cup honey
Add all contents needed to a large ziploc bag, adding pork roast last. Seal and shake. Place in fridge for twenty minutes.
After twenty minutes, place roast into a small casserole dish, pouring contents in bag (marinade) over the roast. Bake uncovered at 375 for 30 minutes, increasing oven temperature to 400 for an additional ten minutes.
What you'll have in the end is a quick, easy, and delicious meal, suitable for a late summers evening.