Great Grandma's Pork Roast

January 22, 2016
A pork roast handed down from generation to generation that tastes even better the next day.
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
Sugar Free
I love a good recipe that's been passed down from generation to generation. This one is from my great grandma. I feel proud of my family for coming up with healthy and yummy recipes for so long now. I always remember my mom cooking homemade meals for us. She never thought she was a good cook, but I always thought her cooking was great! (Totally never got those jokes about "mom's cooking" in tv shows.) Plus I owe her a lot because she taught me everything I know! One of the biggest things she taught me was to eat the rainbow (and no not the skittles rainbow). The fruits, veggies, nuts and all things good for you rainbow. Growing up a good dinner was always consisted of at least 2-3 colors from the rainbow, because every meal should be pretty, yummy and nutritious! Thanks Mom!


  • 2 1/2 – 3 pounds pork loin roast
  • 2 1/2 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon thyme
  • 1/2 teaspoon nutmeg
  • 2 carrots or celery stalks, chopped
  • Chopped onion to taste
  • 3 bay leaves
  • Celery leaves
  • Fresh parsley 
  • 2 large garlic cloves
  • 15 oz chicken broth, try our homemade chicken broth


  • Preheat oven to 450ºF
  • Combine salt, pepper, thyme and nutmeg in a small bowl
  • Rub in salt mixture all over pork roast
  • Put roast in a skillet or deep oven safe dish and bake for 25-30 minutes
  • Reduce oven to 350ºF and add remaining ingredients
  • Cover and bake 2 1/2 – 3 hours, baste often

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