Mom's Rosemary Pork Roast

Rosemary Pork Roast Recipe with Chicken Broth and Red Wine

Preparation time: 4-8 hours | Cooking time: 2-2.5 hours | Servings: 6-8

Introduction

Mom's Rosemary Pork Roast is a classic family recipe that has been passed down for generations. This savory and tender pork roast is marinated in a flavorful mixture of green onion, chicken broth, cider vinegar, garlic, rosemary, and pepper. It is then slow-roasted to perfection, creating a delicious and comforting meal that is sure to please everyone at the dinner table.

History

This recipe has been a favorite in our family for as long as I can remember. It was originally passed down from my grandmother to my mother, and now I am proud to continue the tradition by sharing it with you. The combination of savory herbs and tangy vinegar creates a unique and delicious flavor profile that is perfect for any occasion.

Ingredients

1 boneless pork loin (3 to 3.5 lb or 1.59 kg)
0.5 cup chopped green onion
2.25 cup chicken broth (divided)
0.25 cup red wine or cider vinegar
2 tbsp olive or vegetable oil
4 minced garlic cloves
1 tbsp minced fresh rosemary or 1 tsp dried and crushed
0.25 tsp pepper
1 tsp salt (optional)
2 tbsp cornstarch
0.25 cup cold water

How to prepare

Place the roast in a large resealable plastic bag or a container with a tight-fitting lid.
Combine the onion, 0.25 cup of the chicken broth, vinegar, garlic, oil, rosemary, and pepper.
Pour the mixture over the roast.
Cover and refrigerate for 4 to 8 hours (or overnight).
Turn the roast occasionally.
Remove the roast and place it in an ungreased roasting pan, fat side up.
Combine the marinade with the remaining chicken broth.
Add salt, if desired.
Bake uncovered at 350°F (177°C) for 2 to 2.5 hours or until the meat thermometer reads 270°F (132°C).
Remove the roast from the pan and place it on a warmed platter.
Meanwhile, skim off the fat and pour the remaining juices into a saucepan.
Combine the cornstarch with cold water and mix well with a whisk.
Add the cornstarch mixture to the saucepan and bring it to a boil over medium heat.
Boil and stir for about 2 minutes, then serve the gravy with the roast.
Enjoy.

Variations

Try using different herbs, such as thyme or sage, to change up the flavor profile of the roast.
Add vegetables, such as carrots and potatoes, to the roasting pan for a complete one-pan meal.
Use different cuts of pork, such as pork shoulder or pork tenderloin, for a different texture and flavor.

Cooking Tips & Tricks

Make sure to marinate the pork roast for at least 4 hours, or overnight, to allow the flavors to fully penetrate the meat.

- Use a meat thermometer to ensure that the roast is cooked to the proper temperature. Overcooking can result in dry and tough meat.

- Skim off any excess fat from the pan juices before making the gravy to create a smooth and flavorful sauce.

- Serve the roast with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal.

Serving Suggestions

Serve Mom's Rosemary Pork Roast with roasted vegetables, mashed potatoes, or a side salad for a complete and satisfying meal.

Cooking Techniques

Slow-roasting the pork roast at a low temperature allows the meat to become tender and flavorful. Basting the roast with the marinade and pan juices helps to keep it moist and juicy.

Ingredient Substitutions

If you don't have fresh rosemary, you can use dried rosemary instead. Just be sure to crush it before adding it to the marinade.

- You can substitute apple cider vinegar for the cider vinegar in this recipe for a slightly different flavor.

Make Ahead Tips

You can marinate the pork roast in advance and refrigerate it for up to 24 hours before cooking. This allows the flavors to develop and makes for an even more delicious meal.

Presentation Ideas

Slice the pork roast and arrange it on a platter with the gravy drizzled over the top. Garnish with fresh herbs, such as rosemary or parsley, for a beautiful presentation.

Pairing Recommendations

Mom's Rosemary Pork Roast pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a side salad. For drinks, try serving it with a glass of red wine or a crisp apple cider.

Storage and Reheating Instructions

Store any leftover pork roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a baking dish and cover with foil. Bake at 350°F (177°C) until heated through, about 20-30 minutes.

Nutrition Information

Calories per serving

Each serving of Mom's Rosemary Pork Roast contains approximately 300 calories.

Carbohydrates

Each serving of Mom's Rosemary Pork Roast contains approximately 5 grams of carbohydrates.

Fats

Each serving of Mom's Rosemary Pork Roast contains approximately 12 grams of fat.

Proteins

Each serving of Mom's Rosemary Pork Roast contains approximately 35 grams of protein.

Vitamins and minerals

Mom's Rosemary Pork Roast is a good source of vitamin B6, vitamin B12, zinc, and iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Mom's Rosemary Pork Roast is a nutritious and delicious meal that is high in protein and low in carbohydrates. It is a good source of vitamins and minerals, making it a healthy choice for any meal.

Summary

Mom's Rosemary Pork Roast is a classic family recipe that is sure to become a favorite in your household. This savory and tender pork roast is marinated in a flavorful mixture of herbs and spices, then slow-roasted to perfection. Serve it with your favorite side dishes for a delicious and comforting meal that everyone will love. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was my mother's prized recipe for Rosemary Pork Roast, a dish that she had learned from her own grandmother many years ago. The aroma of rosemary and garlic filled the air as the pork roasted in the oven, and I couldn't wait to taste it.

Growing up, my mother was always in the kitchen, cooking up delicious meals for our family. She had a natural talent for cooking and a deep love for sharing her recipes with others. I remember watching her in awe as she effortlessly whipped up dishes that were not only delicious but also filled with love and care.

One day, as I sat at the kitchen table flipping through my mother's old recipe book, I stumbled upon the page for Mom's Rosemary Pork Roast. The page was stained and worn from years of use, but the recipe was still clear and legible. I could almost hear my mother's voice as I read through the ingredients and instructions.

I decided then and there that I would make this dish for my family. I gathered the ingredients and got to work, following the recipe to a tee. As the pork roasted in the oven, the savory aroma filled the kitchen, just as it had when I was a child. I couldn't wait to share this dish with my loved ones.

When the pork was finally done, I sliced it up and served it to my family. Their eyes lit up as they took their first bites, and I knew that I had done my mother proud. The flavors of the rosemary and garlic melded together perfectly, creating a dish that was both comforting and delicious.

From that moment on, Mom's Rosemary Pork Roast became a staple in our household. I would make it for special occasions, holidays, or just on a regular weeknight when I wanted to treat my family to something special. Each time I made it, I felt a connection to my mother and her love of cooking.

Over the years, I have shared this recipe with friends, neighbors, and coworkers. I have even entered it into cooking contests and won a few ribbons along the way. But no matter where this recipe takes me, it will always hold a special place in my heart as a reminder of my mother and the love she poured into her cooking.

As I sit here now, reflecting on the memories of making Mom's Rosemary Pork Roast, I am filled with a sense of gratitude for the gift of cooking that has been passed down through generations. I am grateful for the time spent in the kitchen with my mother, learning from her and sharing in her passion for creating delicious meals.

I may have learned how to make Mom's Rosemary Pork Roast from a recipe in a book, but the real secret ingredient is the love and tradition that has been handed down from mother to daughter. And for that, I am forever grateful.