Things You'll Need:
- 5 tbsp. olive oil
- 3 tbsp. rosemary, chopped
- 2½ tsp. kosher salt
- ½ tsp. ground black pepper
- 3½ tsp. minced garlic
- Mixing bowl
- Wooden spoon
- Dutch oven
- 1 (3 lb.) boneless pork roast
- 1½ cups whole milk
- Meat thermometer
- Platter
- Aluminum foil
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Step 1
Combine 3 tbsp. olive oil, rosemary, salt, pepper and garlic in a small mixing bowl. Use a wooden spoon to mash the ingredients into a thick paste, and set aside for later use. Preheat the oven to 400 degrees F.
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Step 2
Heat the remaining 2 tbsp. olive oil in a large Dutch oven over high heat. Place the pork roast in the Dutch oven and cook for about two minutes on each side, or until entirely browned.
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Step 3
Remove the Dutch oven from the heat and add the milk. Spread the garlic paste over the surface of the pork, and then insert a meat thermometer into the thickest section of the roast.
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Step 4
Place the lid on the Dutch oven and place in the oven. Cook for 45 minutes, basting the pork roast occasionally with the juices inside the Dutch oven.
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Step 5
Continue cooking until the temperature on the meat thermometer reaches 155 degrees F. Remove the pork roast from the Dutch oven and transfer to a large platter. Tent the roast in aluminum foil for 10 minutes, and then serve immediately.
