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Mediterranean Pork Roast with Garlic and Rosemary

User Rating 5 Star Rating (2 Reviews)


Mediterranean Pork Roast

Mediterranean Pork Roast

Copyright 2008 Kevin D Weeks
Too often a pork roast is dry and bland, this was true even back when I was growing up in the 60s and pork had a lot more natural flavor and juice than it does with today's lean, commercial breeds. The problem then and now is over-cooking - people were scared of trichisosis and thought overcooking it solved the problem(see Note 1 below), but this is actually a shibboleth. In this recipe we pack the roast with garlic and rosemary, brown it in olive oil and then slow-roast it to a perfect medium. (Larger image.) Serves 2 with leftovers for sandwiches.

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes


  • 2 - 2 1/2 lb. pork sirloin roast
  • 3 lg. garlic cloves; cut lengthwise into slivers
  • Leaves of one sprig of fresh rosemary (about 3 dozen leaves)
  • Salt and pepper
  • 2 Tbsp. olive oil


1. Heat oven to 250 degrees Fahrenheit.

2. Using a small sharp, pointed knife, cut 10 to 12 deep slits/pockets into the top of the roast. (The slits should be randomly spaced.)

3. Stuff each slit with a sliver of garlic and a leaf or two of rosemary.

4. Season all sides generously with salt and pepper.

5. Heat olive oil in a skillet over medium-high heat.

6. Once the oil is hot (you will see wisps of steam rising) add roast and brown well on all sides.

7. Transfer roast to a rack in a small roasting pan, place in center of oven, and cook until the internal temperature is 145 degrees F. (see note 2 below) - 60 to 70 minutes.

8. Turn roast over at 30 minute mark.

9. Place roast on a cutting board, tent with foil, and allow to rest for 15 minutes.

10. Slice and serve. The meat should be a very pale pink color.

I like it topped with a dollop of arugula pesto.

Note 1: Trichinosis is killed at about 132 degrees F.

Note 2: If you don't already have an instant-read thermometer, you need one. Don’t argue. Just get one.

Note 3: Although not necessary, I like to tie the roast before cooking it. This makes the shape more uniform so it cooks more evenly, and it also keeps the garlic and rosemary from falling out of the slits while browning.

User Reviews

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 5 out of 5
Pork Roast, Member beverlyswetnam

Wonderful recipe! If I have time I get all the seasoning and hole punching done the night before, wrap well and refrigerate overnight. The flavors get to mellow better. Let it set out about 20 minutes the next day and proceed as directed. Another suggestion for leftovers is to add some of the shredded pork to your favorite Cheese Quesadillas recipe and serve with a nice Tomato Basil Soup.

11 out of 11 people found this helpful.

See all 2 reviews

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