For years, I made pork chops the same way, boring and they weren’t very moist. It’s no wonder my family isn’t a big pork chop fan. I have since learned how to make them flavorful and moist and slowly my family is coming around. I remember the first time I bought a pork roast and really didn’t have any idea of what to do with it but I was going to figure it out. Pork on it’s own is not very flavorful, it’s what you add to it that makes it great. Rosemary and garlic are a perfect pair for pork. This recipe is the result of that and it is so tender and moist. Leftovers can be used to make Cuban sandwiches too!
4 – 5 tbsp finely chopped fresh rosemary
6 – 7 tsp. minced garlic (I use the jarred mince garlic)
1 (2-pound) pork roast, trimmed
Salt and pepper
1 large onion, thickly sliced
Preheat oven to 375°.
Combine the rosemary and garlic in a small bowl.
Make several 1/2-inch-deep slits all over the pork; place about ¾ of the rosemary mixture in slits.
Rub pork with remaining rosemary mixture; sprinkle with salt and pepper.
Layer the onion slices on the bottom of roasting pan.
Place pork on top of onion slices.