Keep a Husband Pork Roast

My husband is a meat and potatoes kind of guy. Though this recipe has no potatoes in it (you could easily add them), it is one of his favorites. It makes the whole house smell delicious, literally when you walk in the front door, it hits you and it only gets better from there.

Of course, I am joking when I call it a "keep a husband pork roast" - I am far from a 1950's housewife. But seriously folks, this is a great comfort food, Sam loves it, it's easy to make, the leftovers are divine and it freezes well! What's not to like?

I am making for our 3rd anniversary. Sam took me out to a big celebration dinner on Friday night at a fabulous restaurant in Atlanta, so on our actual anniversary, I cooked one of his faves.

Apologies for the lack of photo. . . I really meant to take a picture but it smelled so good, there was no time for that!

Keep a Husband Pork Roast

1 4-6 lb pork loin
2 1/2 t salt
1 t pepper
1 t thyme
1/2 t ground nutmeg

Combine seasoning and rub into meat. Place in 450 degree oven and roast uncovered for 30 minutes. Reduce heat to 350 and add the following.

4 carrots, cut in small pieces
2 onions, coarsely chopped
2 large cloves of garlic, minced
4 whole cloves of garlic
few chopped celery leaves
few sprays parsley
3 bay leaves
1 can chicken stock

Cover and bake for 3 hours, basting often. I never do all this but before serving you can, transfer to heated platter, skim fat from gravy, put pan juices and vegetables in blender (remove cloves and bay leaves). Blend and serve in sauceboat to accompany meat. Serves 12.