Does your family gather together for either lunch or dinner over the Easter weekend? If so, you may want to consider that other white meat, pork, as your main entrée.
Pork roast can be a lean, healthy and delicious alternative to red meat for your dinner plate. While many people think of pork as being a fatty meat, a 3-ounce portion of pork contains less than 3 grams of fat. In comparison, a boneless, skinless, 3-ounce portion of chicken contains 3.03 gram of fat.
Most pork roasts come from the loin section of the rib area of the pig. Some pork roast choices include the loin roast, blade roast, crown roast, arm roast and arm picnic roast, and rib roast. Pork roasts may be bone-in or boneless. Fat content will vary depending on which pork roast you choose.
That being said, why not try this recipe for a simple savory pork roast for the upcoming Easter weekend? It is sure to be a hit with everyone who dines with you.
- 1 ½ Tablespoons fresh rosemary
- 2 teaspoons garlic salt
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 3 pounds boneless, loin pork roast
- Preheat oven to 350°F.
- In a large, resealable plastic bag, mix rosemary, garlic, salt, thyme and pepper.
- Place pork roast in the bag, seal and toss until thoroughly coated with the garlic salt mixture.
- Transfer to a medium baking dish.
- Cook for 1 hour (or to an internal temperature of 145°F).