Slow Roasted Pork Loin Filled with Roasted Garlic
Infuse your dinner table with gourmet flavor by serving this Slow Roasted Pork Loin Filled with Roasted Garlic. This stunning dish features a juicy, tender pork loin marinated with fragrant rosemary, thyme, and paprika, then filled with a luscious roasted garlic paste for a rich, savory burst in every bite. The pork is seared to golden perfection and slow-roasted alongside a flavorful blend of chicken stock and white wine, which transforms into a silky pan sauce for the ultimate finishing touch. Perfect for impressing guests or indulging in a special weeknight treat, this elegant yet approachable recipe brings depth and warmth to your meal. Serve with your favorite sides and watch it disappear from plates in no time!
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Recipe Information
Ingredients
- 2 lb Pork loin
- 3 whole Garlic bulbs
- 3 tbsp Olive oil
- 2 tsp Fresh rosemary
- 2 tsp Fresh thyme
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 cup Chicken stock
- 0.5 cup White wine
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat from the pork loin and set aside.
Slice the tops off the garlic bulbs to expose the cloves, drizzle each with 1/2 tablespoon of olive oil, and wrap them tightly in aluminum foil.
Roast the wrapped garlic bulbs in the oven for 40 minutes until the cloves are soft and golden. Once cool, squeeze the roasted garlic cloves from their skins into a small bowl and mash into a paste.
Using a sharp knife, cut a deep pocket lengthwise through the pork loin, being careful not to cut through the edges.
Rub the mashed roasted garlic evenly into the pocket of the pork loin. Tie the pork loin closed at 2-inch intervals with butcher's twine to secure the filling.
In a small bowl, mix together the remaining olive oil, rosemary, thyme, salt, black pepper, and paprika. Rub this mixture evenly over the entire surface of the pork loin.
Heat a large ovenproof skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side.
Pour the chicken stock and white wine into the skillet or roasting pan around the pork loin.
Transfer the skillet or roasting pan to the oven and roast at 375°F (190°C) for 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork loin from the oven and transfer it to a cutting board. Let it rest for at least 10 minutes before slicing.
While the pork rests, place the skillet or roasting pan with the cooking liquid on the stove over medium-high heat. Add the butter and whisk until melted, reducing the liquid slightly to create a sauce.
Slice the pork loin into 1-inch thick slices and serve with the pan sauce drizzled on top.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.4 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4612 mg | 98% | |
*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.
