Garlic Rosemary Roasted Pork Loin

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I have this pork loin in the refrigerator and get the bug to do rosemary crusted something with it. I searched for my available ingredients and find I really need to go to the store but think this will work out. It was wonderful with mashed potatoes and oven roasted asparagus! Hope you enjoy

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Crush garlic with rosemary, salt and pepper, making a paste.
  3. Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
  4. Rub the meat with the remaining garlic mixture and olive oil.
  5. Place pork loin into oven for 2 hours, turning and basting with pan liquids.
  6. After 2 hours remove pork roast to a platter.
  7. Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
  8. Serve with pan juices.
Most Helpful

Outstanding flavor to the pork. I used a Pinot Girgio for the gravy which I kind of regret, because it gave the pork a slightly bitter flavor. I will definitly keep this recipe for next time, however I may not use a gravy. The taste of the pork stood alone nicely.

Tatar-kun August 09, 2009

This recipe was enjoyed by my whole family. I deducted one point because I thought the gravy was too strong, but perhaps I reduced it too much. It was very tender, and simple to make. Thank you!

Barenaked Chef October 07, 2005

This was a very flavorful roast. The only problem I had was exactly what type of pan to use. I seared it quickly and then placed it on a rack. There was very little meat juices so I had to add water and then the wine at the end. The aroma was delicious as was the roast. Thanks for the recipe. Will definately make again.

Barbara In Florida February 23, 2005