Rosemary Roasted Pork Loin
Tender, juicy, and brimming with rustic flavor, this Rosemary Roasted Pork Loin is your ticket to an elegant yet effortless dinner centerpiece. Infused with the earthy aroma of fresh rosemary, zesty lemon, and a touch of garlic, this savory roast is seared to golden perfection before being slow-roasted to ensure maximum juiciness. The addition of chicken broth during roasting creates a delectable pan sauce that can be drizzled over each slice for added richness. With just 15 minutes of prep and a handful of wholesome ingredients, this recipe delivers impressive flavor while keeping things simple. Perfect for holiday feasts, Sunday suppers, or any occasion that deserves a hearty yet refined main course!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs pork loin
- 2 sprigs fresh rosemary
- 4 cloves garlic cloves
- 3 tbsp olive oil
- 1 tsp lemon zest
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and set it on a clean surface.
Finely chop the garlic cloves and rosemary leaves, then combine them in a small bowl with olive oil, lemon zest, kosher salt, and black pepper to create a marinade paste.
Rub the marinade paste evenly across the entire surface of the pork loin.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a tablespoon of olive oil and sear the pork loin on all sides until golden brown, approximately 2-3 minutes per side.
Pour the chicken broth into the skillet or roasting pan around the pork loin. Be careful not to pour it directly on top to avoid washing away the marinade.
Transfer the skillet or roasting pan to the preheated oven and roast for about 60-75 minutes, or until the internal temperature of the pork reaches 145°F (62.8°C) when checked with a meat thermometer.
Remove the pork loin from the oven and loosely cover it with foil. Allow it to rest for 10 minutes to retain its juices.
Slice the pork loin into 1/2-inch thick pieces and serve warm with the pan juices drizzled on top.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 249.3 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4131 mg | 88% | |
*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.
