Roast Pork with Garlic and Rosemary
Transform your dinner table with this irresistible Roast Pork with Garlic and Rosemary, a dish that blends rustic simplicity with gourmet flavors. This recipe features a juicy pork loin roast infused with the bold aroma of garlic and the earthy essence of fresh rosemary, all enhanced by a bright touch of lemon zest and white wine. Prepared with minimal effort yet bursting with flavor, this oven-roasted masterpiece is coated in a savory olive oil rub before being slow-roasted to tender perfection, basted regularly for added juiciness. Whether you’re hosting a dinner party or treating your family to a special meal, this recipe serves up six generous portions and pairs beautifully with roasted vegetables or creamy mashed potatoes. Elevate your cooking game with this classic, crowd-pleasing roast pork recipe that’s as elegant as it is easy to make!
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Recipe Information
Ingredients
- 4 pounds pork loin roast
- 6 pieces garlic cloves
- 3 pieces fresh rosemary sprigs
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 piece lemon
- 1 cup white wine
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels, then use a sharp knife to make small slits evenly across the surface of the roast.
Peel the garlic cloves and slice them in half lengthwise. Insert one garlic slice into each slit in the pork.
Strip the leaves from two rosemary sprigs and finely chop them. Leave the third sprig whole for later.
In a small bowl, mix the chopped rosemary, olive oil, kosher salt, and black pepper. Rub this mixture all over the pork loin, ensuring even coverage.
Zest the lemon over the pork roast, then cut the lemon in half and set it aside.
Place the seasoned pork loin on a rack in a roasting pan. Squeeze the juice of half the lemon over the roast and pour the white wine into the bottom of the pan.
Place the remaining rosemary sprig and the other half of the lemon in the roasting pan with the pork.
Roast the pork in the preheated oven for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 145°F (63°C).
Baste the pork with the pan juices every 20 minutes for extra flavor and moisture.
Once cooked, remove the roast from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and ensures tender slices.
Carve the pork into thick slices and serve with the juices from the pan. Enjoy this delicious roast with your favorite sides!
Nutrition Facts
Calories |
5026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.3 g | 380% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 492.3 g | 985% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8056 mg | 171% | |
*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.
