Rosemary Pork Loin
Infused with the aromatic essence of fresh rosemary and garlic, this Rosemary Pork Loin recipe is the perfect centerpiece for any meal. Featuring a flavorful marinade with zesty lemon, olive oil, and bold seasonings, this dish is seared to golden perfection before being oven-roasted to juicy, tender excellence. The addition of chicken broth creates a rich pan sauce, enhancing every slice with savory depth. With just 15 minutes of prep time and six hearty servings, this recipe is as practical as it is impressive. Ideal for a weeknight dinner or an elegant gathering, this rosemary-infused pork loin pairs beautifully with roasted vegetables or a fresh side salad. Perfect your pork-loin game with this easy-to-follow dish that brings gourmet flavor to your kitchen!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds pork loin
- 3 sprigs fresh rosemary
- 6 pieces garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pork loin and pat it dry using paper towels. Set it aside on a clean cutting board.
Mince 4 of the garlic cloves and finely chop 1 sprig of rosemary. Combine the minced garlic, chopped rosemary, lemon zest, lemon juice, olive oil, salt, and pepper in a small bowl to create a marinade.
Rub the marinade all over the pork loin, ensuring it is evenly coated. Let the pork rest for 10-15 minutes to allow the flavors to penetrate.
Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides for about 2-3 minutes per side until golden brown.
Slice the remaining garlic cloves in half and scatter them with the remaining rosemary sprigs around the pork loin in the skillet.
Pour the chicken broth into the skillet, then transfer it to the preheated oven.
Roast the pork loin for 40-50 minutes, or until it reaches an internal temperature of 145°F (63°C) in the thickest part.
Once cooked, remove the skillet from the oven and transfer the pork loin to a cutting board. Tent it loosely with aluminum foil and let it rest for 10 minutes.
Slice the pork loin into 1/2-inch thick pieces and serve with the pan sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 698 mg | 15% | |
*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.
