Roasted Pork Loin with Rosemary Lavender and Garlic
Elevate your dining experience with this aromatic Roasted Pork Loin with Rosemary, Lavender, and Garlic. This elegant dish pairs the savory richness of tender pork with a unique blend of fresh rosemary, fragrant dried lavender, and zesty lemon, creating a stunning medley of flavors that’s as indulgent as it is sophisticated. The pork is seared to golden perfection before roasting in a bath of chicken stock and dry white wine, ensuring every bite is juicy and flavorful. Ideal for dinner parties or an elevated family meal, this recipe is easy to prepare yet impressively refined. Serve with roasted vegetables or creamy mashed potatoes for a complete and memorable feast. Perfectly balancing rustic charm with gourmet flair, this dish is a true celebration of bold yet harmonious flavors.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 2 tablespoons fresh rosemary
- 1 teaspoon dried culinary lavender
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock
- 0.5 cup dry white wine
Instructions
Preheat your oven to 375°F (190°C).
Place the pork loin on a cutting board and pat it dry with paper towels. Trim any excess fat, if necessary.
In a small bowl, combine the chopped rosemary, dried lavender, minced garlic, olive oil, lemon zest, kosher salt, and black pepper to form a fragrant paste.
Rub the rosemary-lavender-garlic paste all over the pork loin, ensuring it is evenly coated.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a drizzle of olive oil and sear the pork loin on all sides for 2-3 minutes per side until golden brown.
Remove the skillet from heat and carefully pour the chicken stock and white wine into the pan around the pork loin.
Transfer the skillet to the preheated oven and roast the pork loin for approximately 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
Every 20 minutes, baste the pork loin with the pan juices to ensure it remains moist and flavorful.
Once fully cooked, remove the skillet from the oven and transfer the pork loin to a cutting board. Cover it with aluminum foil and let it rest for 10 minutes before slicing.
Serve the pork loin in slices, drizzled with the pan juices, and garnish with additional fresh rosemary, if desired. Pair with roasted vegetables or creamy mashed potatoes for a complete meal.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 991 mg | 21% | |
*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.
