Roast Pork Loin With Rosemary

This classic roast pork loin is the ultimate comfort food, delivering tender, juicy meat with a crispy, herb-crusted exterior. The boneless loin is scored and stuffed with thin slices of garlic and fresh rosemary sprigs, allowing the flavors to penetrate deep into the meat as it roasts. Surrounding the pork are small new potatoes that absorb the savory drippings, becoming golden and delicious. This dish is perfect for Sunday dinners or holiday gatherings, offering a sophisticated yet simple meal that feels homemade. The combination of aromatic rosemary, pungent garlic, and savory pork creates a well-balanced flavor profile that pairs beautifully with simple side dishes or a light salad.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 492.9

Dietary: Gluten-free

Description

This classic roast pork loin is the ultimate comfort food, delivering tender, juicy meat with a crispy, herb-crusted exterior. The boneless loin is scored and stuffed with thin slices of garlic and fresh rosemary sprigs, allowing the flavors to penetrate deep into the meat as it roasts. Surrounding the pork are small new potatoes that absorb the savory drippings, becoming golden and delicious. This dish is perfect for Sunday dinners or holiday gatherings, offering a sophisticated yet simple meal that feels homemade. The combination of aromatic rosemary, pungent garlic, and savory pork creates a well-balanced flavor profile that pairs beautifully with simple side dishes or a light salad.

Ingredients

3 pound Boneless pork loin
to taste Salt & pepper
3 Cloves Garlic
18 Small new potatoes
4 Sprigs Rosemary
1 cup Water

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
Place the boneless pork loin in a roasting pan.
3
Using a sharp knife, score the top of the meat in a crosshatch pattern at 2-inch intervals, cutting about 1/2 inch deep.
4
Peel the garlic cloves and slice them into thin slivers.
5
Insert the garlic slivers and the fresh rosemary sprigs into the slits you created in the pork.
6
Season the outside of the pork loin generously with salt and pepper to taste.
7
Wash the small new potatoes thoroughly and arrange them around the pork loin in the roasting pan.
8
Pour 1 cup of water into the bottom of the roasting pan, ensuring it does not submerge the meat but keeps the pan moist.
9
Roast uncovered in the oven for 1 1/2 hours, or until the internal temperature of the pork reaches 145ÃÂ°F (63ÃÂ°C) and the juices run clear.
10
Halfway through the cooking time, turn the potatoes over to ensure even roasting and add more water if the pan appears dry.
11
Remove from the oven and let the pork rest for 10 minutes before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 492.9kcal

% Daily Value *
Total Fat 12.0g19%
Saturated Fat 4.1g21%
Cholesterol 245.2mg82%
Sodium 213.2mg9%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 88.7g178%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let the pork rest for at least 10 minutes after removing it from the oven. This allows the juices to redistribute, ensuring the meat remains tender and juicy when sliced.

You can substitute the water with chicken or vegetable broth for added depth of flavor.

If you prefer larger potatoes, halve them before roasting to ensure they cook evenly with the pork.

For a crispier exterior, you can increase the oven temperature to 400ÃÂ°F for the last 15 minutes of cooking.

Keywords: pork loin, roast pork, rosemary, garlic, new potatoes, dinner, comfort food, herb crust, oven roasted, family meal, easy roast, boneless pork, garlic slivers, roasting pan, savory, aromatic, weeknight dinner, holiday meal, pork recipes, potato roast

Read it online: https://www.chefs-mate.com/recipe/roast-pork-loin-with-rosemary/