SafePlates

Ingredients

• 2 lbs (900g) pork shoulder or pork loin
• 2 tbsp (30ml) olive oil
• 4 cloves garlic, minced
• 1 tbsp (15g) fresh rosemary, chopped (or 1 tsp (3g) dried rosemary)
• 1 tbsp (15g) fresh thyme, chopped (or 1 tsp (3g) dried thyme)
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1 tsp (5g) paprika
• 1/2 cup (120ml) chicken broth or water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the pork dry with paper towels and place it in a roasting pan or baking dish.
3. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and paprika.
4. Rub the garlic and herb mixture evenly over the pork.
5. Pour the chicken broth or water into the bottom of the roasting pan to help keep the pork moist during cooking.
6. Roast the pork in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices halfway through cooking.
7. Remove the pork from the oven and let it rest for 10 minutes before slicing.
8. Slice the pork and serve with the pan juices spooned over the top.

Tip

For extra flavor, marinate the pork with the garlic and herb mixture for a few hours or overnight before roasting.