Rosemary Pork Roast

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Servings: 8 Difficulty: Intermediate
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A savory, herb-crusted pork loin with tender, juicy meat and aromatic rosemary flavors.
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This Rosemary Pork Roast is a comforting, classic dish that brings rustic elegance to any meal. The boneless pork loin is infused with fresh rosemary, garlic, salt, and pepper, creating a savory crust that locks in moisture. The result is tender, juicy meat with aromatic herbal notes. Perfect for family dinners, holiday gatherings, or weekend feasts, it’s simple to prepare yet impressive enough for guests. Serve with roasted potatoes or crusty bread to soak up the pan juices.

Rosemary Pork Roast recipe image
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Rosemary Pork Roast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 9.8

Description

This Rosemary Pork Roast is a comforting, classic dish that brings rustic elegance to any meal. The boneless pork loin is infused with fresh rosemary, garlic, salt, and pepper, creating a savory crust that locks in moisture. The result is tender, juicy meat with aromatic herbal notes. Perfect for family dinners, holiday gatherings, or weekend feasts, it&# 226;ÂÂs simple to prepare yet impressive enough for guests. Serve with roasted potatoes or crusty bread to soak up the pan juices.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. On a cutting board, combine fresh rosemary leaves, 1 tablespoon chopped garlic, 1 teaspoon salt, and 1/4 teaspoon coarsely ground pepper.
  3. Mince and mash the ingredients together to form a coarse paste.
  4. If the boneless pork loin roast is not already tied, secure it with kitchen twine at 2-inch intervals to maintain shape.
  5. Rub the herb-garlic paste evenly over the entire surface of the roast.
  6. Place the roast in a roasting pan.
  7. Roast uncovered for 1 hour 15 minutes, basting with pan juices 2 or 3 times during cooking.
  8. Cook until an instant-read thermometer inserted into the center registers 155ðF to 160ðF (68ðC to 71ðC).
  9. Transfer the roast to a cutting board and cover loosely with foil.
  10. Let rest for 10 minutes before slicing.
  11. Remove the kitchen twine.
  12. Slice the roast into 1/2-inch thick slices and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 9.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.3mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 1.1g5%
Sugars 0.0g
Protein 0.2g1%

* 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

If fresh rosemary is unavailable, substitute with 2 teaspoons of dried rosemary.

For a richer flavor, add 1/2 cup of chicken broth or apple cider to the roasting pan before cooking.

Always use a meat thermometer to ensure the pork is cooked to a safe internal temperature without overcooking.

Letting the roast rest allows the juices to redistribute, ensuring moist slices.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: pork, roast, rosemary, garlic, main dish, dinner, oven, herb crust, pork loin, comfort food, holiday, family meal, juicy, savory, roasting, easy, classic, meat, weeknight
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