We put garlic in everything. The more garlicky the better! My grandfather used to poke 20 or 30 wholes in a pork roast and push a whole clove of garlic in there! Then he roast it for hours until the whole house was permeated with the smell of roasting garlic. By the time you ate, you were hungry!
Here is a smaller, simpler version of grandpa’s roast.
Here’s How You do It:
Rub both sides of the pork with the salt, pepper and herbs. Lay it in a terracotta roasting dish.
Next, place the garlic cloves on top (and if you like it really garlicky, add more!), then,
Cover with the bacon.
Place in a 350° oven and roast for about 20 minutes. Give it a turn.
Roast another 20 to 30 minutes, until the meat is browned and fork tender.
Remove from the heat and let rest for about 5 minutes. Top with the bacon and garlic from the bottom of the pan
and slice. Goes great with Garlicky Stuffed Mushrooms!
© Copyright 2019 The Lazy Gastronome
An easier, smaller version of the pork roast
- 1-1/2 to 2 pounds boneless, thick, country style pork ribs
- 1/2 teaspoon dried thyme
- about 1/2 teaspoon salt
- 1 teaspoon dried, rubbed sage
- 1/2 teaspoon pepper
- 10 to 12 whole cloves garlic, peeled
- 2 to 3 slices bacon, cut into chunks
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Rub both sides of the pork with the salt, pepper and herbs. Lay it in a terra cotta roasting dish.
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Next, place the garlic cloves on top, then, cover the garlic with the bacon.
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Place in a 350° oven and roast for about 20 minutes. Give it a turn.
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Roast another 20 to 30 minutes, until the meat is browned and fork tender.
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Remove from the heat and let rest for about 5 minutes. Top with the bacon and garlic from the bottom of the pan, then slice.
© Copyright 2019 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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