Roasted Pork Loin With Rosemary and Garlic

Roasted Pork Loin With Rosemary and Garlic created by Barb G.

This healthy low carb and low fat pork loin with rosemary and garlic is so easy is this and good.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350°F.
  • Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  • Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
  • Remove it from the oven and let the meat rest about 15 minutes before slicing.
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RECIPE MADE WITH LOVE BY

@Rita1652
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@Rita1652
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"This healthy low carb and low fat pork loin with rosemary and garlic is so easy is this and good."

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  1. mama smurf
    What a wonderful and tasty dish. I followed the instructions except for adding some thyme with the minced rosemary. I did have to add a little more liquid while it was cooking but ohhhh the smell was heavely! Thank you for submitting the recipe and this is one for my Favorites of 2012 and I will be making this again. Made for Turning Over a New Leaf Diabetic tag game.
  2. Sarah R
    I did enjoy this recipe, though I think next time I'll cook it longer at a lower temp. Also, I didn't have white wine and checked the web for a good substitute, it said white grape juice, but I had apple so because I like pork and apple I went with that. I think I'll do the juice again next time. Thanks for the recipe!
  3. ratherbeswimmin
    This was very easy and delicious, too. I had to add an additional cup of wine because the 1 cup evaporated significantly about halfway through the cooking time. Also, after cooking for 1 hour, my roast tested 180°. I basted every 15 minutes. Next time, I will either reduce the cooking temperature or cooking time. Still, the roast came out very moist and so flavorful. Thanks.
  4. Krista Smith
    This recipe was wuick, easy and yummy, just the way I like them! This will be a staple in my house! Thanks for a great recipe!
  5. TexasChef Judi Cole
    I made this yesterday. I used fresh rosemary from my plant..I did not realize how much a tablespoon of tiny rosemary 'spines' was..I snipped it with my kitchen shears until I finally gave up and just laid the sprigs (twigs) all over the roast..I did not have any white wine and used cooking sherry. If this is any better with white wine, I don't know if we can stand it :D This is even better the second day--cold! Also, I served it with a strawberry and baby spinach salad, eggplant dressing, and pea salad made with defrosted frozen green peas, water chestnuts and cauliflower. Also, I made the Artichoke Bread, #33776.. Judi
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