Rosemary Pork Roast
Elevate your dinner table with this Rosemary Pork Roast, a mouthwatering centerpiece that combines classic flavors with effortless preparation. Featuring a tender, three-pound pork loin roast infused with a fragrant paste of fresh rosemary, garlic, olive oil, and zesty lemon, this recipe is a celebration of savory simplicity. Oven-roasted to perfection atop a bed of caramelized onions and surrounded by a rich, aromatic broth of chicken stock and optional white wine, the pork stays juicy and flavorful with every bite. With just 15 minutes of prep time and a hands-off cooking process, this dish is ideal for weeknight meals or special occasions alike. Serve it sliced alongside the luscious pan juices for a show-stopping yet approachable main course that perfectly balances elegance and comfort. Perfect keywords include rosemary pork roast, easy baked pork, and holiday pork loin recipe.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 3 sprigs fresh rosemary
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 onion (large)
- 1 cup chicken broth
- 0.5 cup white wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and set it aside.
Finely chop 2 sprigs of rosemary and 3 garlic cloves, then mix them in a small bowl with the olive oil, salt, black pepper, and lemon zest to create a fragrant seasoning paste.
Using your hands, rub the seasoning paste generously all over the pork roast, ensuring it is evenly coated.
Slice the onion into thick rounds and place them in the bottom of a roasting pan to act as a bed for the pork roast.
Place the seasoned pork roast on top of the onions and tuck the remaining rosemary sprig underneath.
Pour the chicken broth and white wine (if using) into the roasting pan to keep the meat moist during cooking.
Insert a meat thermometer into the thickest part of the roast (without touching any bone) and place the roasting pan in the preheated oven.
Roast for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for well-done.
Halfway through cooking, baste the pork with the pan juices to enhance flavor and moisture.
Once the pork reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes, loosely covered with aluminum foil to retain juices.
Slice the pork roast into 1/2-inch thick slices and serve with the roasted onions and pan juices spooned over the top.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 805 mg | 17% | |
*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.
