Garlic Rosemary Roasted Pork Loin
Transform your dinner table with the irresistible aroma of Garlic Rosemary Roasted Pork Loin—a perfectly seasoned main course that’s elegant yet easy to prepare. This tender pork loin is infused with the earthy essence of fresh rosemary, the savory punch of garlic, and a hint of zesty lemon juice, creating a flavor-packed dish that’s sure to impress. A golden sear locks in the juices before it’s roasted to perfection with chicken broth to keep the meat moist and succulent. Ready in just over an hour and ideal for special occasions or weeknight dinners, this recipe pairs beautifully with roasted vegetables or creamy mashed potatoes. With a stunning presentation and layers of robust flavors, this roasted pork loin is a crowd-pleasing centerpiece you’ll return to again and again. Keywords: roasted pork loin, garlic rosemary pork, easy pork loin recipe, succulent pork roast, oven-roasted dinner.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 6 units garlic cloves
- 3 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Finely mince 4 of the garlic cloves and strip the leaves from 2 rosemary sprigs, then chop the rosemary leaves finely.
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, lemon juice, kosher salt, black pepper, and paprika to create a flavorful paste.
Pat the pork loin dry with paper towels and rub the garlic-rosemary paste all over the pork, ensuring it is evenly coated.
Heat a large oven-proof skillet or roasting pan over medium-high heat. Sear the pork loin on all sides for about 2-3 minutes per side until golden brown.
Smash the remaining 2 garlic cloves and add them to the skillet along with the remaining rosemary sprigs.
Pour the chicken broth into the skillet to help keep the pork moist during roasting.
Transfer the skillet to the preheated oven and roast the pork loin for 50-60 minutes, or until the internal temperature reaches 145°F (63°C) as measured with a meat thermometer.
Remove the skillet from the oven and let the pork loin rest for 10 minutes before slicing. This ensures the juices redistribute and the meat stays tender.
Slice the rested pork loin into even portions and serve with the pan juices drizzled on top.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4220 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
