Rosemary Pork Roast and Lentil Salad

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  • Serves: 6 Servings
  • Prep Time: 35 mins
  • Cooking: 50 mins
  • Total Time: 1 hr 25 mins

This earthy dish plates well as an entree or salad. Roasted and spiced to perfection, Rosemary Pork Roast pairs well with earthy & smooth red wines. Great for the fall and winter seasons, try this dish with baked potato fries, lentil salad or mixed greens. Absolutely delicious and simple to make. Enjoy!



Preheat the oven to 400 degrees while you season the entire outer layer of the pork with salt and pepper. You can use a little olive oil to help get it to stick if you like.

Pork ready for roasting

With your sauce pan at medium high heat, pan sear all edges of the outer layer of your pork. Continue turning and searing until the entire outer layer is browned.

Use a pyrex lined with tin foil, place your seared pork in the pyrex and sprinkle your garlic slices and 4 rosemary sprigs to taste. We always press and sauté our garlic before adding it the pork, but it won't kill the recipe if you don't do that.

Bake your pork in the oven for 45-50 min or until juices run clear when poked with a fork. Take out & pair with salad.

Roasted Pork


Make lentils as directed on packaging (or purchase pre-made lentils).

Add 6 shakes of pepper, 4 shakes of salt and coriander to taste. Add 16 parsley leaves, 4 sprigs of rosemary, ¼ red onion and 1/3 cup olive oil.

When your Pork Roast is ready, pair it with your Lentil salad and enjoy!

Rosemary Pork Roast and Lentil Salad

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