When Colin came home with a pork roast and wanted me to do something with it I was a little intimidated. The only thing we’ve ever cooked in the roasting pan is chicken breasts. However I knew that it would be easy so we just winged it and it turned out fabulous!
I loved it! and I’m not much of a pork eater.
It was juicy and succulent. I ended up making an easy gravy with the drippings (by adding flour and some seasoning) and it was yum-my!
- 1 2lb boneless pork rib roast
- 2 Tbsp garlic salt (I get mine from the USA because I love it)
- 1 Tbsp rosemary
- 1 tsp pepper
- 1 tsp salt
- 3-4 yellow or white potatoes
- half of a butternut squash
- 2 cups of baby carrots
- 1 cup of red or white wine
- 2 cloves garlic
- 1 thick section of white onion
- 1 Tbsp meat spice seasoning
It was so easy to make. If you want you can use a baster to squeeze the wine and juices over the roast halfway through the cooking time. I unfortunately don’t own one, yet, so I used a spoon to do it.
I also broiled the top of the roast for a few minutes after cooking. It added a nice colour to the top. We served with the veggies and a side salad and everyone enjoyed it.
*Please note: cooking times may vary if you cover your dish – and if using red wine the veggies won’t look as “pretty” as they get dyed red*
1. What is your favourite thing to roast??
2. Pork – yay or nay??