Pork Roast is a classic favorite! It’s pretty simple, and the variety of seasonings to add is endless! When cooked to perfection, it is nearly impossible to resist this savory dish, (unless you’re a vegetarian); warning, this dish indeed is 100 percent meat.

I, personally, am not a rosemary kind of gal, so I stuck to the basics: three pound pork roast, one tablespoon of olive oil, two garlic cloves three tablespoons of salt, three tablespoons of pepper, and then sprinkles of oregano. Depending on your tastebuds, you can adjust the measurements if necessary. For baking, I advise having an “11×9” baking pan, though the size of the pan should vary depending upon the size of the pork.

Preheat the oven, and if you do not own an oven, then this recipe may not work; I do not advise eating raw pork, to 400 degrees F, (204 degrees C).

When prepping the meat, I set it on a cutting board. To make sure it would not stick to the board, I sprinkled the base of the board with flower; it gives no effect in flavor, and it ensures the meat does not stick to your hands. Cutting boards work, or if you’re okay with getting the counter a little dirty, that is a good place as well.

Rub the roast, generously with olive oil. For best results, make sure to get all the way around the meat, to ensure flavoring comes with every bite. Secondly, spread the garlic all over. When the oven is fully heated, (pretty important), and the meat is seasoned to content, place the pork in a shallow baking dish and then on a rack.

Bake the pork at 400 degrees F for two hours, or until the internal temperature reaches at least 145 degrees F.

The side dishes I included with this meal was “Sweet Harvest Applesauce”, Reggaino “Shells and White Cheddar”, and a bag of mixed vegetables

*Fun Tip* For leftovers, aluminum is great for securing the meat’s heat, and as well keeping its freshness.

Photos by Alexandra Comer