Woodman’s Pork Roast


Makes 4 servings (serving a crowd?)

  • 3 ½ to 4 lb center cut pork loin roast
  • 4 cloves garlic, peeled
  • salt, pepper, rosemary and thyme to taste

Special equipment

medium roasting pan


Preheat oven to 325°. Lard the roast with your garlic. Roast for 40 to 45 minutes per pound or until internal temperature reaches 155° before removing the roast from the oven and letting it rest. While it cools, turn up the oven and use the drippings and the pan for Porkshire Pudding,


A traditional rural recipe? ’Fraid not: a weekend specialty of William T. ‘The Woodman’ Woods, Jr., whose guests are called to assembly a few days before the feast with the furtive phone message “A pig must die.” While the preparation is virtually the same as English Roast Beef with Yorkshire Pudding, as best as we can determine, the dish is entirely the creation of The Woodman.


Mr Woods’s usual method is to rotissoiree a boneless roast of pork; we sincerely apologize for bastardizing his tradition for the sake of convenience and quantity cookery.

Alternatively, you could rub all sides of the roast with an ample handful of Penzey’s Bavarian Seasoning.