Roasted Garlic and Herb Crusted Pork Roast Two Ways

Family gatherings are always enjoyable for me, especially when they involve mine or my husband’s parents. I love the excitement my kids get when their papa and grandma come over and the special memories that we all make with every meal we sit down to. This past Sunday was no different. We enjoyed a lovely meal making more memories. I made a huge pork roast and served it with a simple green salad and roasted asparagus on Sunday night and lucky for me there was plenty of roast leftovers for the following night. SCORE! On Monday night I sat down thinking about what I could do to re-purpose this meat so that my family wouldn’t be eating the same exact thing we had the night before. I came up with a very simple green salad topped with the pork and roasted sweet potato coins that really made the salad. I highly recommend sweet potato in a green salad – beyond good!

garlic pork roast2

Night 1 – Pork Roast with Vegetables

(serves 6+)

4.5 to 5 pound Pork Loin Roast (two pork loins tied together)

2 Bulbs Roasted Garlic

1 Tbsp fresh sage, chopped

1 ½ Tbsp fresh rosemary, chopped

1 ½ Tbsp fresh thyme, chopped

Salt & Pepper to taste

Preheat oven to 350 degrees

Roast Garlic

  1. Cut tops off of garlic and place each on a separate piece of foil
  2. Drizzle garlic with melted bacon grease (or melted coconut oil)
  3. Wrap garlic with tin foil and place on baking sheet
  4. Bake in 350 oven for approximately 1 hour or until garlic cloves brown, soften and start rising out of garlic skin
  5. After garlic is done let cool and then squeeze garlic out of skin into bowl

Preheat oven to 475 F

Make Rub

  1. Place chopped sage, rosemary and thyme in bowl and mix with salt and pepper to taste

Prepare Pork Loin

  1. Trim excess fat from pork loin and place in baking pan
  2. Salt and Pepper pork loin
  3. Rub pork loin with mashed roasted garlic and then distribute chopped herbs evenly over roast and pat down
  4. Place Pork in baking dish

Roast the pork for 30 minutes at 475 degrees F, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 150 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

IMG_2345 IMG_2339 IMG_2348






Night 2 – Green Salad with Pork and Sweet Potato

(serves 2 adults)

4 cups mixed Greens

4 Slices of Pork Roast

2 Sweet Potatos

½ cup pecans (toasted)

Sliced red onion

Prepare Sweet Potato

  1. Preheat oven to 425 degrees F
  2. Slice sweet potatoes thinly with mandolin slicer or knife
  3. Toss sweet potato slices in bowl with 1 tbsp melted coconut oil, salt and pepper
  4. Place sweet potato slices on baking sheet and place in oven
  5. Bake for 15 minutes and flip over, cook another 15 minutes or until desired crispness occurs

While potatoes are cooking slice the red onion and toast walnuts in a frying pan on medium heat until golden brown.

Assemble Salad

  1. Place two cups greens on each plate
  2. Arrange sliced red onion, walnuts, sweet potato and pork roast slices on each plate

Drizzle with Everyday Paleo Vinaigrette (2 tsp Dijon mustard, ¼ cup red wine vinegar, ½ cup evoo, 2 tbsp orange juice, salt and pepper – wisk together!)




  1. Conny W. says

    I’ll be heading to my freezer tonight to retrieve a pork loin roast now purposed for this recipe! I’m sure Harley will love it.

  2. Karen says

    This is our Easter feast! I have the garlic roasting now and it just sounds DIVINE!!! Going to have roasted veggies with it and salad! Thank you for saving our Easter–no ham this year!

Leave a Reply

Your email address will not be published. Required fields are marked *