Rosemary Pork Roast


1 3-6lb pork loin roast (preferably organic or at least all natural)

2 Tbsp Olive Oil

2 large garlic cloves, minced

3 Tbsp fresh rosemary sprigs, minced

3-4 yukon gold potatoes, quartered

1 large yellow onion, diced

1 pkg white button mushrooms, halved or quartered

Sprinkle of Morton’s Seasoning Salt

Sprinkle of Sea Salt

Sprinkle of fresh ground pepper


Preheat your oven to 375 degrees. In a large rectangular cassarole pan place your thawed roast in the center and place your potatoes, mushrooms and onions around the roast. Pour the olive oil and minced garlic into a small bowl.  Using a silicone brush, brush your outer veggies first with your olive oil mixture. Then use the rest on the roast in the center making sure the garlic is evenly distributed as best as you can.  Then sprinkle the roast and veggies evenly  with Morton’s Seasoning Salt,  Sea Salt, Ground Pepper, and fresh rosemary. Cover roast with aluminum foil and place roast in oven at 375 degrees and bake for about 60 minutes.  Enjoy!

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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