The fam requested pork last night, but no one could agree on what kind. Would it be pork loin, pork roast or pork chops? And if chops, boneless or on the bone? Thick cut or thin sliced? hmmm…. The possibilities are endless.
Lately I’ve been trying to cut back on my carbs. I do have my wedding coming up after all. With that in mind, I sat down and went to one of my favorite lower carb, healthier sites, Kalyn’s Kitchen. I went directly to the Phase One Roundups for last month, I think, and found this beautiful recipe that Kalyn had posted from AskGeorgie.com, another site which I just recently discovered and already love. It did not disappoint. Everyone gobbled it up and you will too.
Here you go!
Rinse and pat dry your roast and put it on a foiled lined baking sheet. Now mix together the spices.
Add in the mustard and olive oil so that it’s a paste.
Spread the mixture all over the roast. Then use a small knife to cut slits into the roast and stuff in the slices of garlic. I used A LOT! I stabbed the heck out of that thing. The garlic aroma was quite strong in my house, but I was not afraid. I think Hubs was scared though. He made a comment like, “That garlic is strooooong.” It was worth it. Oh, and yes, I said “Hubs.” I’m practicing. *giggle*
Oh yea baby!
Put the roast in a 350 degree oven for 20 minutes per pound. Use a meat thermometer to make sure that the inside registers at 140 degrees when done. Don’t over cook the roast or it will be dry. Trust me…..I speak from past experience. Dry pork roast is…uhm…..difficult to chew. (hanging head in shame)
Now cover the roast for about 10 minutes before slicing so that the juices will stay in the meat.
Slice it up and serve it. Watch as the appreciate family members bow down at your feet. (not really) But, they did remain quiet as the roast quickly disappeared. This is a sure sign that what they’re eating is being enjoyed. Yay me!
Here’s the printable.
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dijon mustartd
- 1 tbsp olive oil, more or less
- 2 or 3 pound pork roast
- 6 or 7 garlic cloves, thickly sliced
- 2 or 3 pound pork roast
- lots of garlic, about 6 cloves thickly sliced
- Preheat oven to 350 degrees.
- Rinse and pat dry your roast and then put it on a foil lined baking sheet.
- Mix all spices together in a small bowl.
- Add the dijon mustard and olive oil to the spice mixture so that it forms a paste.
- Spread the mixture all over the roast.
- Use a small, sharp knife to cut slits all over the top of the roast and then slide in the slices of garlic.
- Cook your roast for 20 minutes per pound. It is done when the internal temperature is 140 degrees.