What's for Dinner?: Rosemary Pork Roast

Winter time is always a good time for Sunday Dinners!

Happy New Year!

One of my all time favorite Sunday meals is a good old Pork roast. So easy to make and comes out delicious and flavorful every time. It's Rosemary Pork Roast, Au Gratin Potatoes, Green beens and salad and that's What's for Dinner.

Rosemary Coated Pork Roast

  • 1 2lb Pork Roast (I buy the center cut-all lean very little fat)
  • Fresh rosemary sprigs 4-5 leaves taken off
  • Kosher Salt and Cracked Black Pepper
  • 5 Cloves of Garlic
  • 1/4 to 1/3 cup  Olive oil

Directions:  In an 8x8 pan, spray with Pam cooking spray for easy clean up afterwards.  Place your roast in the pan.

In a small mini food processor combine fresh rosemary, garlic, salt, pepper and olive oil. Whirl, should be a little pasty but not runny, a little runny is okay.

Tip: If you don't have a small food chopper, use a cutting board and chop the garlic, rosemary, salt and pepper together, remove to a bowl and whisk in the olive oil to the right consistency.

Spread onto the roast, bake 350 degrees for about 1 hour. Remove, cover and let the meat rest from 10-15 mins as the juices will go back into the roast. Slice and enjoy.

I love potatoes and one of my all time favorites is Au Gratin. Who doesn't like cheese sauce? I make this dish at the holidays and during the year as it's very easy to do and a great side dish to go with any meal. I have a mandolin, so using it to slice potatoes evenly at 1/16 of an inch insures that all the potatoes are thin and will be cooked through.  Nothing worse, than having Au Gratin Potatoes sliced too thick and when you go to bite into them, they are undercooked and raw. I have solved that problem with the mandolin. It works great, is fast and easy. You don't even have to peel the potatoes. Just wash them and your good to go. To feed 4 people I only used 2 1/2 Large Russet Potatoes and the casserole made plenty and I had leftovers as well.

Au Gratin Potatoes 

  • 2-3 Large Russet Potatoes
  • 4 T Butter
  • 4 T Flour
  • Salt and Pepper
  • 2 Cups Heated Milk
  • 2 Cups Sharp Cheddar Cheese or any combo of cheese you like

Directions: In a larage saucepan melt butter, add the flour to make a roux. Cook for a few minutes to stir out the flour.  Then add the heated milk, salt, pepper and a pinch of cayenne if you like, but that's optional.  Bring to a boil, whisking vigorously. Turn off the heat, add the cheese and stir till smooth. Set aside.

Either slice the potatoes thin or use the mandolin. Using a casserole dish, butter the bottom or use cooking spray for easy clean up. Then take a small portion of the cheese sauce and put that at the bottom of the pan, then layer your potatoes, add the sauce and repeat.  Bake at 350 for 30-40 mins till golden and bubbly.

Hope you Enjoy!

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