Rosemary Center Cut Pork Roast

I don't know about any of you, but I love the aromatic smell of Rosemary, alone growing in table top planters or added in to food.  I think it gives meats, etc., an earthy fresh taste.  From what I have read, it also has healing and disease preventing properties. You only need a little added to whatever you are making, a little Rosemary goes a long way.  Believe it or not it's very easy to grow and you can pick it off of the bush or use it in it's dried form.  I don't have step-by-step photos for this recipe either, sorry.  I had mentioned this recipe in my last 2-recipe posts, Green Beans Almondine and Easy Creamy Mashed Potatoes. Those two items along with New England Baked Beans are what I had made along with this pork.  The New England Baked Beans still need to be added, I'm getting new recipes added as time allows.

What You Will Need:
Casserole Dish
Meat Thermometer
Large Plate
Paper Towel
Oven Mitts
Sharp Knife

Ingredients:
*Divide the seasonings in half*
3-Pound Center Cut Pork Roast
2-Tablespoons Dried Rosemary. You can use fresh if you prefer, this is what I had on hand at the moment. *Rub between your palms it will re-freshen it.*
2-Teaspoons Sea Salt
2-Teaspoon Cracked Black Pepper
2-Teaspoons Smoked Paprika
2-Teaspoons Granulated Garlic

*Note: Adjust your seasonings to your taste. Rule of thumb, for every pound of pork you need to cook it for at least a half hour. Internal temperature should register around 175-Degrees, no lower.*

Directions:

Pre-Heat your oven to 350-Degrees Fahrenheit

Remove the pork roast from the packaging and place on to the large plate. Pat dry both sides of the roast with the paper towel.  Sprinkle half of the seasonings on the top of the roast and pat them in using your hands. Flip the roast over and do the same to this side. Place the roast in to the casserole dish, add about a half inch of water to the bottom of the casserole dish, just enough to cover the bottom. Place in the oven and bake for an hour and a half.  Check on the roast a couple of times during the cooking process to see if there's still water in the bottom of the casserole dish, if not, add a little bit more. This prevents the roast from burning and sticking to the bottom of the dish. When the time is up, remove and stick the meat thermometer in the center of the roast, you want an internal temperature of at least 175-Degrees. Put on your oven mitts and remove from the oven and place on a heat resistant flat surface. You can also slit open a small section with a sharp knife to make sure it doesn't have any pink running juices inside. I actually do both just to make sure it's cooked evenly and thoroughly.  Once the roast has been cooked, leave to rest in the casserole dish for 10-15-minutes. If you cut and serve right away the juices will run and you will lose flavor.  Carve, plate and serve.

I had some mushrooms that I needed to use up, so I figured while the roast was cooking I might as well sautee them up as well.

The mushrooms were washed, dried and sliced.  I put them in a frying pan with 1-Tablespoon of butter, 1-Tablespoon of Extra Virgin Olive Oil.  1/2-Teaspoon of Sea Salt and 1/2-Teaspoon of Cracked Black Pepper. 1-Tablespoon dried Parsley. Cook until a light golden brown, serve. I had put them in to the refrigerator stored in an air tight container to use for a different meal.