Rosemary Pork Roast

"From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!!"
photo by KateL photo by KateL
photo by KateL
Ready In:
1hr 15mins




  • Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
  • meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
  • Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.

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  1. I used 2 pounds of pork and cut the sauce to 1/3. It was good but didn't make me swoon (it is Valentine's Day after all :)). I definitely want to make this again and use more sauce. Thanks for sharing. Made for Best 0f 2013 tag.
  2. WOW! A Keeper! Serving only 2 people, I cooked a 1-lb. pork tenderloin, which still took the same amount of time (although I believe in using an instant-read meat thermometer to stay on top of things). DH made me promise that I would cook the other pork tenderloin (in our purchase) the very same way. I kept the amounts of the rest of the ingredients the same as called for in the recipe. This goes directly to our A1 Regular Rotation and Best of 2013 cookbooks! Made for Please Review My Recipe tag game.


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement.
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