Garlic Rosemary Roasted Pork Loin

"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"
 
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photo by Barenakedchef photo by Barenakedchef
photo by Barenakedchef
Ready In:
2hrs 20mins
Ingredients:
6
Serves:
4-6
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ingredients

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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

  1. Tatar-kun
    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.
     
  2. Barenakedchef
    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!
     
  3. Barbara In Florida
    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.
     
  4. Out of the Blue
    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!
     
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