Skip to content

Roast Pork Loin with Garlic and Rosemary

January 1, 2008

This pork loin roast has a flavor-packed crust — garlic, rosemary, kosher salt, yum! Goes great with any autumn vegetables.

Roast Pork Loin with Garlic and Rosemary

Adapted from Bon Appetit, June 1999.


4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed


Combine the garlic, rosemary, salt and pepper in a bowl, and mash into a coarse paste. Rub this mixture all over the pork loin, and set the loin in a roasting pan. Roast at 400 degrees until the pork registers 155 degrees in the middle (about 1 hour for a 2.5 lb roast, but could be more or less depending on the size of your roast — for instance, if you make this using pork tenderloins, they will probably only take about 25 minutes or so.)

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: