Roast Pork Loin With Zucchini & Rosemary

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Servings: 4 Difficulty: Advanced
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A savory herb-crusted pork loin served with tender roasted zucchini and a rich pan sauce
Roast Pork Loin With Zucchini & Rosemary recipe image
Roast Pork Loin With Zucchini & Rosemary recipe image
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Roast Pork Loin With Zucchini & Rosemary

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 505.7

Description

This elegant yet simple roast pork loin is infused with the aromatic flavors of fresh rosemary, garlic, and cracked black pepper. The herb rub creates a deliciously seasoned crust, while the interior remains juicy and tender. Roasted alongside until golden, the zucchini coins absorb the savory drippings, adding a fresh vegetable component to the plate. A quick pan sauce made with white wine deglazes the fond, bringing all the roasted flavors together. This dish is perfect for a special weeknight dinner or a casual weekend gathering, offering a satisfying and flavorful meal that feels homemade without the fuss.

Ingredients

Directions

  1. Preheat the oven to 400&# 194;°F (200ðC).
  2. Smash the garlic cloves with the side of a chef's knife, then strip the needles from the rosemary branch.
  3. In a small bowl, combine the smashed garlic, rosemary needles, cracked black peppercorns, salt, and cayenne pepper.
  4. Rub the herb mixture thoroughly over the entire surface of the boneless pork loin.
  5. Spray a roasting pan with nonstick cooking spray and place the seasoned pork loin inside.
  6. Roast the pork for 20 minutes until it begins to brown.
  7. Add 1/2 cup of water to the pan and turn the meat over using tongs.
  8. Continue roasting for about 1 hour and 15 minutes, adding 1/4 cup of water every 20 minutes if the pan becomes dry.
  9. Meanwhile, toss the zucchini coins with olive oil, salt, and pepper.
  10. During the last 30 minutes of roasting, add the zucchini coins to the bottom of the pan around the pork.
  11. Roast until the pork reaches an internal temperature of 170ðF (77ðC) and the zucchini is tender.
  12. Remove the pork to a cutting board and let it rest for 10-15 minutes.
  13. Remove the zucchini from the pan and set aside on a warmed platter.
  14. Drain excess fat from the roasting pan, leaving the browned bits at the bottom.
  15. Place the pan on the stovetop over medium heat, add 1/4 cup white wine, and boil while scraping up the browned bits to create a sauce.
  16. Adjust the sauce seasoning with salt and pepper to taste.
  17. Slice the rested pork into 3/4-inch thick slices.
  18. Arrange the zucchini on the platter, fan the pork slices over the top, and spoon the pan sauce over everything before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 505.7kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 85.1mg4%
Total Carbohydrate 109.0g37%
Dietary Fiber 12.5g50%
Sugars 3.1g
Protein 20.8g42%

* 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

Use a meat thermometer to ensure the pork is cooked safely but remains juicy. The internal temperature should reach 145ðF to 170ðF depending on preference, followed by a rest period.

If fresh rosemary is unavailable, dried rosemary can be used; however, it may need to be rehydrated slightly or used in a smaller quantity as it is more potent.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to prevent the pork from drying out.

For a richer pan sauce, you can add a splash of chicken or vegetable broth along with the wine, or finish with a knob of butter for extra gloss.

Keywords: roast pork, pork loin, zucchini, rosemary, garlic, mediterranean, herb crust, pan sauce, dinner, oven roasted, white wine, black pepper, easy recipe, family dinner, vegetables, comfort food
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