This recipe was inspired by the fresh herbs happily sprouting in my outdoor garden. Though I am using dry herbs in this recipe, fresh herbs will make this pork roast even better. Marjoram and rosemary are a wonderful addition to either pork or chicken, but here, with the garlic and orange marinade, they elevate the pork roast to a truly authentic home cooked meal. A few tips before you start the roast: bring pork to room temperature before you start cooking and let it rest, so it’s juicy rather than tough. A good meat thermometer is the best way to see if your roast is done the way you like it.
Serves 4
Ingredients:
- 2-4 pound pork roast
- 1 tbsp rosemary
- 1 tbsp marjoram
- 1 tbsp minced garlic or garlic paste
- 1 tbsp coarse salt
- 1 cup orange juice
Directions
1. Mix orange juice and garlic in a large ziploc bag and marinade your pork roast in it for 4-8 hours in the fridge.
2. Preheat the oven to 325F.
3. Remove the roast from the bag and place in the roasting pan. Mix the spices (rosemary, marjoram and salt) and sprinkle generously over the roast, rub gently.
4. 
Cook for 20 minutes per pound plus 15 minutes (about an hour and a half for a 2 pound roast). For a medium done pork roast, check with your thermometer to be at 160F.
5. Remove the roast from the oven and let it rest for 15 minutes.
6. Enjoy with a glass of Red Zinfandel.
