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Photo of Rosemary-garlic pork roast by WW

Rosemary-garlic pork roast

6
6
4
SmartPoints® value per serving
Total Time
2 hr 4 min
Prep
34 min
Cook
1 hr 30 min
Serves
6
Difficulty
Easy
The trick to this super-moist pork? Rub it with minced garlic and fresh rosemary after browning so those fresh flavorings don’t overcook. Also, be sure to use an instant-read thermometer so the meat doesn’t dry out.

Ingredients

Uncooked lean trimmed pork center loin

1½ pound(s), boneless

Kosher salt

¾ tsp

Black pepper

¾ tsp, coarsely ground

Olive oil

2 tsp

Uncooked baby potatoes

1½ pound(s), Dutch yellow variety, scrubbed and halved

Reduced sodium canned chicken broth

½ cup(s)

Rosemary

1½ Tbsp, chopped fresh

Garlic clove(s)

3 medium clove(s), minced

Instructions

  1. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in large skillet over medium-high heat. Add pork and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer pork to cutting board and let cool slightly.
  2. Meanwhile, add potatoes to skillet and cook, turning occasionally, until browned in spots (especially on cut side), about 7 minutes. Add broth and bring to boil, scraping up browned bits from bottom of pan. Remove skillet from heat.
  3. Mix together rosemary and garlic in cup. Sprinkle all over pork, gently pressing so it adheres. Place pork in 5- or 6-quart slow cooker. Spoon potatoes around pork and drizzle with broth mixture. Sprinkle potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook until instant-read thermometer inserted into center of pork registers 145°F and potatoes are fork-tender, about 1 1/2 hours on High.
  4. Transfer pork to cutting board. Let stand 10 minutes, then cut into 6 thick slices (or 12 thin slices if you prefer) and arrange on platter. With slotted spoon, transfer potatoes to platter. Spoon pan juices over pork.
  5. Per serving: 1 thick slice pork with 3/4 cup potatoes and 1 1/2 tablespoons juices

Notes

Any yellow-skinned potato can work in this recipe, but the extra-buttery Dutch baby kind will wow you. Prowl the produce aisle for them—they’re worth it.

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