Roast Pork Loin With Garlic And Rosemary Food

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ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

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)

Steps:

  • 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.

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME



Roast Pork Loin With Garlic, Rosemary & Thyme image

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

Steps:

  • Preheat oven to 400°F
  • Line 13 x 9 x 2" roasting pan with foil.
  • Mix first 5 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. (some brands have a handy dandy pop-up timer-Life is Good!
  • 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.

GARLIC ROSEMARY ROASTED PORK LOIN



Garlic Rosemary Roasted Pork Loin image

I have this pork loin in the refrigerator and get the bug to do rosemary crusted something with it. I searched for my available ingredients and find I really need to go to the store but think this will work out. It was wonderful with mashed potatoes and oven roasted asparagus! Hope you enjoy

Provided by TishT

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs boneless pork loin roast
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
1/4 cup olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crush garlic with rosemary, salt and pepper, making a paste.
  • Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
  • Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven for 2 hours, turning and basting with pan liquids.
  • After 2 hours remove pork roast to a platter.
  • Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
  • Serve with pan juices.

Nutrition Facts : Calories 624.3, Fat 35.5, SaturatedFat 9.9, Cholesterol 183.9, Sodium 134.2, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 65.2

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC



Roasted Pork Loin With Rosemary and Garlic image

Make and share this Roasted Pork Loin With Rosemary and Garlic recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 6

1 (2 3/4 lb) boneless pork loin
1 tablespoon minced fresh rosemary
4 garlic cloves, minced
salt
fresh ground black pepper
1 cup dry white wine

Steps:

  • Preheat the oven to 350°F.
  • Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  • Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
  • Remove it from the oven and let the meat rest about 15 minutes before slicing.

Nutrition Facts : Calories 447.1, Fat 26.2, SaturatedFat 9.1, Cholesterol 131, Sodium 106.3, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 41.2

GARLIC ROAST PORK LOIN



Garlic Roast Pork Loin image

Provided by Food Network

Number Of Ingredients 6

2 1/2 to 3 1/2 pound boned and rolled pork loin (8 to 10 inches), bones kept if available
4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers
Few sprigs rosemary, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup wine, for deglazing

Steps:

  • Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY



GARLIC ROSEMARY ROASTED PORK LOIN with Gravy image

A very flavorful roast and gravy. Delicious served with mashed potatoes.

Provided by Tere Gill

Categories     Roasts

Time 1h35m

Number Of Ingredients 11

1 pork loin roast, 3 to 5 lbs.
3 or 4 clove garlic, peeled and quartered pole to pole
3 to 5 sprig(s) fresh rosemary stems
olive oil, extra virgin
fresh ground black pepper
salt (sea, kosher or table variety)
3 to 4 yards of butcher's twine, 100% cotton (if using traditional butcher's method; less if tying single strings and knots)
2- 2/12 c pork or chicken broth
1/4 c all purpose flour
1 tsp soy sauce
1 tsp balsamic vinegar

Steps:

  • 1. Assemble and prep all ingredients.
  • 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
  • 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
  • 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
  • 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
  • 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
  • 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
  • 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
  • 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
  • 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
  • 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
  • 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
  • 13. Transfer roast to platter; tent with foil; let rest while making gravy.
  • 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
  • 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
  • 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
  • 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
  • 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
  • 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
  • 20. Cover and refrigerate all leftovers.

ROTISSERIE ITALIAN PORK LOIN W/ GARLIC AND ROSEMARY



Rotisserie Italian Pork Loin W/ Garlic and Rosemary image

I love my Showtime Rotisserie and this is an exceptional recipe to make. The secret to sucess in this type of cooking is to marinade the meat for 4-24hrs.

Provided by SueVM

Categories     Pork

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 7

4 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
3 1/2-4 lbs boneless pork loin, trimmed and tied

Steps:

  • Mash together the garlic, oregano, rosemary, salt, pepper and olive oil to make a paste.
  • Rub all over the outside of the pork loin covering as much as possible.
  • Place in a large zip lock bag and refrigerate for at least 4 hours.
  • Rotate the pork roast on the spit rods for 1hr and 30minutes or until the internal temperature reaches 160 degrees on the thermometer.
  • Remove roast, untie and slice into 1/2-inch thick slices to serve.

Nutrition Facts : Calories 567.4, Fat 37.8, SaturatedFat 12.2, Cholesterol 166.7, Sodium 229.7, Carbohydrate 0.8, Fiber 0.1, Protein 52.4

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROAST PORK WITH GARLIC AND ROSEMARY



Roast Pork with Garlic and Rosemary image

A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.

Provided by ChrisMc

Categories     Pork

Time 1h35m

Yield 3 lbs

Number Of Ingredients 7

1/4 teaspoon ground cayenne pepper
1 -2 clove garlic, crushed
1 tablespoon granulated sugar
salt and pepper
2 tablespoons ground rosemary
3 lbs boneless pork roast
1 1/4 cups white wine

Steps:

  • Preheat the oven to 450 degrees.
  • Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
  • Place the roast on a rack in a roasting pan.
  • Roast at 450 for 15 minutes.
  • Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
  • Add about 1/4 cup of liquid every 15 minutes or so.
  • If there is liquid in the pan, use that to baste before adding more.
  • Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
  • Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
  • If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

ROASTED PORK LOIN WITH ROSEMARY , LAVENDER AND GARLIC



Roasted Pork Loin With Rosemary , Lavender and Garlic image

Make and share this Roasted Pork Loin With Rosemary , Lavender and Garlic recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 3/4 lb) boneless pork loin
1 tablespoon minced fresh rosemary
1/2 tablespoon lavender flowers
4 garlic cloves, minced
salt
fresh ground black pepper
1 cup dry white wine

Steps:

  • Preheat the oven to 350°F 2. Rub the pork loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  • Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F
  • Remove it from the oven and let the meat rest about 15 minutes before slicing.

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Top Asked Questions

How to cook a pork loin roast in the oven?
Preheat the oven to 350°F. Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan. Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan.
How do you cook a pork loin with Sage and garlic?
Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once). Season the outside of the loin generously with salt and pepper.
How much garlic do you put in a pork loin roast?
1 boneless pork loin (about 2 pounds) 1 1/2 teaspoons chopped fresh sage plus 2 sprigs. 1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs. 1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed.
How do you cook a pork roast with a bone?
Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them.

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