Garlic Rosemary Roasted Pork Loin
photo by Barenakedchef

- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs boneless pork loin roast
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- salt and pepper
- 1⁄4 cup olive oil
- 1⁄2 cup white wine
directions
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste.
- Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
- Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven for 2 hours, turning and basting with pan liquids.
- After 2 hours remove pork roast to a platter.
- Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
- Serve with pan juices.
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Reviews
-
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.
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Wonderful. DH realy loved this. I cooked the roast ( two pounds) for 1h10 minutes as I thought 2h would make for a dry roast and let it rests when I was making the gravy. The roast was tender and succulent. Next time, I'll add 1 cup or wine to make more gravy. There was not enough left for leftover. Excellent in sandwiches. The pork loin roasts were on sale the week I made this and DH asked me to go buy another one to make this later. It says it all!