Rosemary Scented Pork Loin
Infuse your dinner table with aromatic elegance with this Rosemary Scented Pork Loin recipe, a perfect showcase of savory simplicity and rich flavors. This tender pork loin is generously coated in a fragrant blend of fresh rosemary, garlic, and lemon zest, then seared to golden perfection for a mouthwatering crust. A finishing roast in chicken stock keeps the meat juicy and flavorful, creating a dish that's both rustic and refined. With just 15 minutes of prep time and a short roast in the oven, this recipe is ideal for weeknight dinners or weekend entertaining. Serve it sliced into hearty medallions and drizzled with its savory pan juices—paired with roasted vegetables or creamy mashed potatoes for a crowd-pleasing meal. This recipe is a must-try for anyone searching for a rosemary pork loin recipe that’s bursting with fresh, herbaceous flavor.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons fresh rosemary
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and place it on a cutting board.
In a small bowl, mix together the chopped rosemary, minced garlic, olive oil, salt, black pepper, and lemon zest to create a fragrant paste.
Rub the rosemary mixture evenly over the surface of the pork loin, ensuring it is fully coated.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add 1 tablespoon of olive oil and sear the pork loin for 2-3 minutes on all sides until golden brown.
Once seared, pour the chicken stock into the skillet, surrounding the pork loin. This will keep the meat moist while roasting.
Transfer the skillet to the preheated oven and roast the pork loin for 35-45 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and tent the pork loin with aluminum foil. Allow it to rest for 10 minutes before slicing.
Slice the pork loin into thick medallions and serve with the pan juices drizzled on top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 5411 mg | 235% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 259.0 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3930 mg | 84% | |
*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.
