Roast Pork Loin with Garlic and Rosemary


Bon Appétit | June 1999


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Roast Pork Loin with Garlic and Rosemary 4 forks

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at a glance

main ingredients Rosemary, Garlic, Pork

dietary considerations Low Fat, Low Carb, Low Cal, Healthy

appears in this menu Virtuous Pork, Midweek Roast


yield: Serves 8



  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)


Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

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Jenn Barrett-Fox

Jenn Barrett-Fox

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