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thehungryhungryhiker

Garlic Butter Pork Roast

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup ghee softened
  • 4 cloves garlic minced
  • ½ ounce fresh "Roasting Blend" herb mixture (rosemary, Italian parsley, and thyme) woody stems removed, finely chopped
  • ½ tsp sea salt
  • ½ tsp fresh ground black pepper
  • 24 ounces baby potatoes scrubbed clean and dried, halved (or quartered if large)
  • 16 ounces Brussels sprouts stems removed and halved
  • 4 carrots, large peeled and cut into ¾" chunks
  • 6 ounces broccoli florets
  • 1 shallot, large peeled and cut into ½" chunks
  • 1 4 - 4.5 lb boneless center cut pork roast patted dry

Method
 

  1. Preheat oven to 450° F. Get out a large glass baking dish.
  2. Add the ghee, garlic, herbs, sea salt, and black pepper to a small bowl and stir with a spoon to combine. Set aside.
  3. Add all of the vegetables to the baking dish. Pour half of the ghee mixture over the vegetables and massage with your hands to coat the vegetables evenly. Rub the other half of the ghee mixture into the pork roast. Place the pork roast on top of the vegetables, fat cap facing up.
  4. Bake at 450° F for 15 minutes. Turn the oven down to 300° F and bake an additional 20 minutes per pound (for example, if your pork roast is 4 pounds, you would leave it in the oven for an hour and 20 minutes). Do NOT open the oven door at all after you put the pork roast in the oven.
  5. Remove the roast from the oven. Using a meat thermometer, make sure that the center of the pork roast registers 140 - 145° F (see Note). If it's not there yet, place back in the oven in 10 minute increments until it's up to temperature. When the pork is done cooking, remove the roast and place on a flat surface. Let rest, covered loosely with foil, for at least ten minutes before slicing.
  6. Check to see if the vegetables are fork tender to your liking (this cooking time will depend on the size of your vegetables and the size of your baking dish). If they need to cook up a bit, use a spoon to toss the vegetables and place back in the oven at 400° F. Check the vegetables every 10 minutes or so until and toss until °they are tender to your liking.
  7. To serve, slice the pork into ~¾" thick chops. Serve hot with the roasted vegetables on the side and enjoy!

Notes

The USDA states that pork should be cooked until it reaches an internal temperature of 145 degrees F. Personally, I like to take the roast out when the center reaches about 140 degrees, because it will continue cooking up a bit as it rests loosely covered. Do what you feel comfortable with here!