Monday, November 12, 2012

Rosemary Pork Roast

Heyyyy!  If you haven't already heard, I weathered Hurricane Sandy about two weeks ago.  And while I emerged unscathed, I can't exactly say the same for my frozen meals (or the town of Hoboken, but that's a really, really long and sad story).  The freezer is pretty much empty now.  Sigh...I hate to throw away food but I've had food poisoning once and I don't actually feel guilty enough to want to risk getting food poisoning again.  I'll take a pass on that, thanks.

With this month's Secret Recipe Club's assignment, I knew I would need to start stocking up my freezer once again.  I figured I'd start with meat.  It's so versatile that it can be eaten alone, on a sandwich, with sides to make a full meal, etc...  This month's assignment gave me the opportunity to make something from Miz Helen's Country Cottage.

Miz Helen's a cool lady.  I can tell.  She has a ton of recipes for me to choose from, but of course my wandering eye strayed to a rosemary pork roast.  Who doesn't love rosemary?  It's one of my favorite herbs and I could eat it all day.  Don't make me prove it to you.  Let's get into this!

Rosemary Pork Roast
slightly adapted from Miz Helen's Country Cottage
  • 3 to 4 pound pork loin roast, trimmed
  • 2 teaspoons thyme, chopped
  • 2 teaspoons sage, chopped
  • 2 teaspoons rosemary, chopped
  • 1 teaspoon salt
  • 2 teaspoon pepper
  • 2 cups pearl onions
  • 1 tablespoon olive oil
  • 2 sprigs rosemary
  • 2 cloves garlic chopped
  • 2 cups Apple Juice

1) In a small bowl, combine the chopped thyme, sage, and rosemary.  Mix in the salt and pepper.

2) Rub the pork loin roast with the seasoning mix until all sides are covered well.

3) Drizzle the olive oil in a hot skillet and sear the pork on all sides until browned.

4) Move the pork to the slow cooker.  Scatter the pearl onions and garlic around the pork.
5) Pour the apple juice around the pork, so as not to wash off the seasonings.  Place the two sprigs of rosemary on top of the pork.
6) Cover and cook on High for 3 hours, then switch the heat to Low for 6 hours.

This pork was delicious and herb-y and fall-off-the-bone tender.  I may be tempted to put this pork on salads or in sandwiches.  I may also be tempted to eat it out of the slow cooker using my fingers.  You know, the usual.  Things like that happen when there's something as tasty as this all up in your face.


  1. Okay, that looks just incredible. I am making it the very next time I've got a roast on hand.

  2. I love pork. I love crock pot meals. This looks AMAZINGLY perfect (and great to re-stock the freezer - I am so sorry about Sandy's effects on you!). Great job and great choice.

    1. Thanks Shelley. I fared so much better than many other people in our area so I'm pretty fortunate.

  3. So glad you survived the hurricane and got back on board in time for reveal day. This looks amazing--good luck getting the freezer restocked.

    1. Thanks Colleen. It was a mad dash to make this deadline but so happy I got to do so. I'm definitely looking to the SRC for recipes to help me restock! :)

  4. This looks delicious! I love the herbs used with it.

  5. Holy, pig! This looks amazing. Your photos look completely edible, too!

    I'm so sorry that you got caught in Sandy. I kept looking at the TV pictures of the destruction and felt horrified for the people affected by it. I've had to toss a freezer full of food once in the past and it is no fun. I'm glad that you are safe and sound and amazed that you were able to get back on your feet and make this post!

    1. Thanks Terri. I was happy to get power back so I could make this in the slow cooker. I had picked it out before Sandy struck and I really wanted to make it. So glad things are starting to get back to normal. It's such an unfortunate situation.