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“From my MIL”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Make slits, with a sharp knife, all over the roast.
  3. Chop vegetables, mix with garlic, and insert vegetables into slits in roast (a table knife works fairly well).
  4. Mix spices (crush the rosemary leaves with a mortar & pestle OR carefully mince a couple fresh leaves) & rub over entire roast (wearing gloves helps them stick to the roast & not your hands).
  5. Sear top & bottom of roast in combination of 3 T butter AND 3 T olive oil.
  6. Roast, uncovered, at 375* for 15 minutes.
  7. Reduce oven temp to 225* F & continue roast until center reaches 138* F. This should be about an hr, but check at 30 min, and again at 45 minute.
  8. Remove from oven, wrap with foil, and let rest for 15 minutes.
  9. (The roast should reach 143 - 145* F after the rest. In case there is any question about this temperature: USDA lowered the "safe" temp for pork to 145* F in 2011. Trichinae die at 137* F).

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