Pork roast with fresh rosemary and garlic

This pork roast is a recipe I learned to make when I was living in Slovenia, and I have adapted it a just a bit. It is quite easy to prepare and always comes out wonderful and full of flavor.


  • about 3 lb pork roast (I used two smaller roasts)
  • 6-8 large cloves garlic
  • 2 Tbsp butter
  • several fresh rosemary sprigs
  • 1/2 cup white wine
  • one bay leaf
  • salt and black pepper, to taste


Slice the garlic into thin rounds, and prepare the sprigs of rosemary, trimming them to about 1-2 inch pieces.

Gouge into the pork roast with a sharp paring knife, at even intervals, deep enough to fit both the garlic and rosemary sprig inside.

Stuff each hole in the roast with a garlic round and a rosemary sprig.

Sear the roast in a frying pan, together with the butter. Add the white wine once the meat has colored. Cook that off a little.

Then place the roast in a lidded pan or dish in the oven, together with the bay leaf, salt and pepper, juice from searing, and a splash of water, as needed. (The water isn’t necessary if there is already plenty of juice left over in your frying pan. The juice/water will help to keep your roast moist.)

I like to use a ceramic (terra cotta) baking dish with lid. It is first soaked in water until saturated and then placed in the oven with the meat or other ingredients inside. The dish has consistently produced tender, juicy meat and I love it!

Allow the meat to cook at 350F until tender. You will probably need to give your meat at least 1 1/2 hrs in the oven, depending on the size of roast you choose.

Once your meat is done, remove it from your baking pan, allow it to cool to desired temperature, and slice.

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