Roast pork with garlic and rosemary from How to Cook Everything: Simple Recipes for Great Food (page 465) by Mark Bittman

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Notes about this recipe

  • Eat Your Books

    Can substitute stock for wine.

  • nyratsadventure on March 20, 2026

    I made the roast with a 3lb boneless pork loin rib half, which was cut into two pieces. The roast finished cooking about 15-20 minutes sooner than anticipated, likely because it was boneless/cut in half. For the gravy, P. suggested a sweeter touch next time–maybe stirring in applesauce or cranberries, or just serving a sweet sauce like applesauce or cranberry sauce on the side. I ended up adding cornstarch to get the gravy to my preferred thickness. As for leftovers, we had quite a bit (made for three people): the entire second half of the roast plus a few extra slices from the first half.

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