Garlic Rosemary Pork Roast & Potatoes

• Gluten free

• Meat

  • 2 lbs Pork loin roast or sirloin, boneless roast

• Produce

  • 8 oz Baby bella mushrooms, whole
  • 1 tbsp Garlic
  • 12 Garlic cloves (about one head, whole
  • 1 Onion, medium
  • 1 1/3 tbsp Rosemary, dried
  • 4 Russet potatoes, small

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on mashupmom.com

Description

Ingredients

• 2-2.5 lbs boneless pork loin roast or sirloin roast, trimmed if necessary
• 1 Tbsp olive oil
• 1 Tbsp dried rosemary
• 1 Tbsp minced garlic
• 1 tsp Kosher salt
• 8 oz whole baby bella mushrooms
• 4 small russet potatoes, diced
• 1 medium onion, cut into eighths
• 12 whole peeled garlic cloves (about one head)
• 2 Tbsp olive oil
• ½ tsp Kosher salt
• 1 tsp dried rosemary
• Black pepper, to taste

Directions

• Spray a roasting pan with cooking spray and preheat oven to 400 degrees.
• Trim pork roast if necessary and place in center of roasting pan, fatty side down.
• In separate small bowl combine olive oil, Kosher salt, rosemary, and minced garlic, then spread olive oil mixture evenly across the top of your roast.
• Arrange potatoes, onion, mushrooms, and garlic cloves around pork roast.
• Combine olive oil, pepper, Kosher salt, and rosemary, then drizzle onto potatoes and toss gently to coat.
• Roast at 400 degrees for 45 minutes to one hour, or until pork reaches 145-160 degrees internal temperature (your preference).
• Remove roast to cutting board and let it rest for 15 minutes before slicing.