Rosemary Garlic Pork Roast
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
1 hr 25 mins
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
364 kcal
-
Course
Main Course
-
Cuisine
American
Rosemary Garlic Pork Roast
Description
The dish starts with four pounds of pork loin coated in an olive oil-based rub enriched with minced garlic, fresh or dry thyme and rosemary, parsley, red pepper flakes, salt, and black pepper. The pork is oven-seared for a browned crust on all sides, locking in flavor and moisture.
Garlic bulbs are added to the roasting pan, infusing the meat as it cooks covered then uncovered in the oven until it reaches the recommended safe internal temperature. Resting the roast after cooking allows juices to redistribute, resulting in moist, tender meat.
The recipe includes a method to make a pan gravy using butter and flour from the roasting skillet drippings, adding richness and depth to the served pork. Adjust cooking time based on roast size, and check doneness with a meat thermometer or by clear juices emerging when pierced.
Ingredients
- 4 pounds pork loin
- ¼ cup olive oil
- 1 tablespoon thyme fresh or dry
- 1 tablespoon rosemary fresh or dry
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 2 tablespoon parsley fresh chopped
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 bulbs garlic cut in half
Instructions
- Preheat oven to 375°F.
- In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
- Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
- Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
- Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
For Gravy as seen in photos and video
- To make a gravy, add 2 tablespoons of butter to the skillet and melt. Sprinkle about 2 tablespoons of flour and whisk it all together with the butter. Pour about ¾ cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about ½ cup of heavy cream. Note that you can strain the gravy to remove the herbs and make it into a smoother gravy, but I actually preferred the leftover herbs in the gravy for extra flavor.
Notes
- You can use either bone-in or boneless pork loin; avoid thermometer contact with bone for accurate temperature reading.
- Rest the pork roast for 15 minutes before slicing to retain moisture and juiciness.
- Cooking time is approximately 20 minutes per pound; use a meat thermometer to ensure an internal temperature of 145°F to 160°F.
- Searing the pork on all sides before roasting creates a flavorful crust and helps lock in juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 404mg | 17% |
| Potassium | 859mg | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
