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Rosemary and Garlic Stuffed Pork Roast

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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
Olive oil
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.

Drizzle olive oil over the top and down the sides of the roast and the onions.

Bake at 375° until a meat thermometer registers 160°, usually about 1 – 1 ½ hours. Let stand 5 minutes, and slice.

Great with Smashed Roasted Potatoes and Zucchini & Squash Bake!

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