Garlic and Rosemary Roasted Pork Loin

I know what you are thinking, a roasted pork loin can be dry, and tough. What if I could show you how to make a delicious pork loin that is moist on the inside?

roasted pork loin on a platter


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My favorite pork loin roast recipe is made with garlic and rosemary. You can make one of these in the oven and it is practically fool-proof. This recipe only requires a 4 to 5-pound pork loin, kosher salt, some fresh rosemary, and garlic. This recipe produces a nice browned roast with a lovely crust while keeping the meat inside moist and tender.

In many homes in America, pork gets a bad rap. It has an unearned reputation as an unhealthy and fatty protein to be avoided at all costs. But, in fact, several cuts of pork, including a pork loin and pork roast, have fewer calories with less fat and cholesterol than skinless chicken thighs.

The easy-to-make and delicious oven-roasted pork loin recipe below will show you that pork is not something you should fear but enjoy.

Get a Good Piece of Pork

Even the best pork roast recipe won’t leave you and your guests impressed if you don’t start with great ingredients. That means ensuring you buy a quality pork loin or pork roast.

When selecting a pork loin or roast, choose light red or darker pink. Avoid meat that is exceedingly pale or cuts with black spots on the fat. To ensure the highest freshness, cook the pork as soon as possible after purchase. If you must store the pork for longer than a few days, it is safer to stick it in the freezer.

Don’t Settle For Dried Out Pork Loin

Home cooks are often disappointed by the roast pork they prepare at home for one simple reason: Most pork loin recipes encourage overcooking the pork to avoid even the slightest hint of pink. But according to the USDA, pork is safe to eat as long as the interior temperature is 145 degrees before removing it from the oven. At that temperature, you may still notice a slightly pink interior.

Remember that once you remove your pork loin or roast from the oven, the internal temperature will rise 3 to 4 degrees. Always use a meat thermometer to check if a pork loin is your prepared temperature prior to slicing.

Hints for Getting the Best Flavor From This Boneless Pork Loin Roast Recipe

Follow these tips to take your oven-roasted pork loin to the next level.

  • Let the pork come up to room temperature before applying the rub. Give your roast about 15 to 20 minutes to shake off some of the fridge chill. As the pork warms up, it can become a bit damp. Use a paper towel to dry the meat completely and then evenly spread the rub over the entire surface.
  • Preheat your oven with the rimmed baking sheet and wire rack inside. You want everything hot before placing your roast on the wire rack. Heating your cookware will prevent cold metal from cooling down the oven and help stop the meat from sticking.
  • Remember to turn over the complete roast and rotate the pan 180 halfway through the cooking process. By doing this, you will allow the meat to cook more evenly. When you are testing for doneness, use the probe of the thermometer to measure the distance to the middle of the roast to ensure you get an accurate reading.

Pork Loin vs. Pork Tenderloin

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg. You can purchase the pork loin with either the bone-in or boneless. I like to purchase the entire pork loin and then you can cut some of it into slices for boneless pork chops, and you can also make a roast from this meat.

Sometimes a loin roast is confused with a tenderloin. They are not the same, and the loin roast is sold in portions that weigh between two and four pounds. The tenderloin is smaller when compared to the pork loin, and it weighs only a pound.

There is also a large price difference between the two. The pork loin is a more budget-friendly cut of pork. The pork loin roast is a much more budget-friendly cut of pork.

How long should you cook a pork roast?

To cook the pork roast correctly, note how much the meat weighs. It takes approximately 25 minutes per pound at 350 degrees. The internal temperature of the pork roast should between 145 and 160 degrees. Do not overcook the pork, it will become dry. Also, make sure you allow the pork loin roast to rest for about 10 minutes before serving.

There is no need to cover the roast with foil or a lid while cooking; this is a dry roasting technique. When the roast finishes cooking, you may have some pan drippings that you will want to pour over the pork loin roast after it has finished cooking.

How to cook a garlic and rosemary pork loin

This recipe is so easy to make. It is made with simple ingredients that are easy to find. You will need a pork loin, garlic, fresh rosemary, salt, and black pepper.

pork loin, rosemary, olive oil, garlic, and salt

Grab a motor and pestle, and combine the garlic, rosemary, and olive oil, and mix them into a thick paste.

combining rosemary, garlic, salt, and olive oil

After you have combined the garlic, rosemary, and olive oil into a paste, spread over the pork loin.

garlic and rosemary spread out on the pork loin

After cooking this Garlic and Rosemary Roasted Pork Loin, you will probably get hooked on pork. Why not try another delicious pork dish?

roasted pork loin made with rosemary and garlic

Looking for more boneless pork recipes? Be sure to try these

Great Roasted Meat Recipes

Be sure to take a look at more of my easy pork recipes and the best low carb recipes.

roasted pork loin on a platter

Roasted Pork Loin

Garlic roasted pork loin is so easy to make, you are just a couple of steps away from a juicy and tender pork loin for dinner.
5 from 4 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Keto, Low Carb, Pork loin recipe
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Calories: 266kcal

Ingredients

  • 4 pound pound pork loin roast (please note the weight of your roast, you may need to adjust)
  • 2 teaspoons fresh rosemary leaves
  • 2 teaspoons Kosher salt
  • 5 cloves garlic
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 350 degrees. Use either a mortar and pestle, or a food processor, add rosemary leaves, salt, garlic, and olive oil. Mash or pulse until a paste is formed. Place roast on a wire rack on a baking sheet fat cap side up. 
  • Spread rosemary and garlic paste over the roast. Bake for approximately 1 hour and 20 minutes. Check roast for temperature with a meat thermometer. 
  • When the temperature is between 145 to 160 degrees remove the roast for from the oven. You may need to adjust the cooking time. All ovens and cuts of meat are different. Allow roast to rest for about 10 minutes before carving. If desired serve with pan juices.

Video

Nutrition

Calories: 266kcal | Carbohydrates: 0g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 554mg | Potassium: 684mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Sarah

    This was so good! My husband made it on our (Kamado) grill at 350 degrees for about an hour and a half. We took it off at 140 degrees and let it rest. It was so juicy and amazing. We didn’t have fresh rosemary, so we used 1/4 tsp dried..the rest was the same as the recipe. I was so worried about not having a sauce or gravy to top it with, but it certainly did not need it at all. This is a keeper for sure.

  2. Bunny Kulstad

    Thank you so much for this helpful video. My husband, who was a wonderful cook, didn’t need recipes and knew knew exactly what seasonings to use, died recently and while I helped him (mostly cleaning up after him) I did very little cooking for the last 30 years of our 50 year marriage. We loved to entertain and I think your recipes will make it possible for me to continue that tradition. Thank you I have become a fan.

  3. Lesa

    Trying this today! Looks easy and aromatic – which matters when a houseful of guests arrive! Thank you for sharing and including such clear directions.

  4. kelley

    i’m about to try your recipe!!! looks like its going to be great… (I’m sad to read the negative feedback, from that one person…)… sorry, the internet makes it so easy to be mean when you aren’t actually looking someone in the eye… Glad I found your site!!

  5. Stuart

    5 stars
    This is appallingly written, words are missed out “Also make sure you allow the pork loin roast for about 10 minutes before serving” – one assumes you mean allow to stand…?
    It is customary to give the scale when quoting temperatures – 350 degrees – one assumes this means degrees Fahrenheit/Gas mark 4??? Why are we giving Fahrenheit scale on a British website, what is wrong with Centigrade our national temperature measure?
    Stephanie please if you have been posting recipes since 1995 you should have got the hang of it by now.

    • Stephanie

      Thank you for dropping by the website. You are so correct, I had a typo in the fact I didn’t state to allow for the roast to rest or stand before servings. This was very careless on my part. My site is in the US, and not written for an international audience, as the ingredients are mostly by volume and not weight. Thank you for telling me I should denote the temperature scale. Your thoughts are most appreciated.

      • Paulette

        Thank you so much for this wonderful recipe converting from F to C is quite easy. Google it if one doesn’t know how. When did we get so picky with one another. Smile!! Thanks for your site Stephanie. I really enjoy your posts.

      • Kim Quinn

        You answered that so politely. A great deal of couth, something missing so often today. Hopefully, since this is a website and not LeCordon Bleu, we poor schmucks will be able to overlook these mistakes and simply be grateful you posted with such enthusiasm.
        I am preparing it todday.ooops. I live in the USA…when I see 180C I simply google the search bar for a temp for me. Eeeshhh. Looks delicious!

    • Jim

      Stuart…no matter that there were a few mistakes in Stephanie’s post….you on the other hand “appallingly” rude and crass.

    • Kimmy J.

      Stuart, you sound like a seasoned chef and obviously know your stuff when it comes to conversions and basic cooking terms. Your complaints about Stephanie’s post however, are considered quite petty and childish…at least here in the U.S. There are a few of your concerns that she could easily answer with a polite quick question on her blog. Perhaps in the future, your superior “British” brain can rely on the Internet for answers, and simple common sense might override your urge to be a prick.

      Oh, and Stephanie, I’m making your Pork Loin recipe tonight. It sounds wonderful, thanks! Love your blog!

    • Jackie

      I hope you don’t fall off that high horse, Stewie boy! It’s a long way down, and you will definitely hurt yourself. You do know that we’re all human, n’est-ce pas?
      It’s better to be happy than it is to be right!!!
      Stephanie, I enjoyed your video and will try your recipe. I didn’t have any problems understanding it. Thank you!

  6. Joe O

    Wow, awesome video Stephanie! I am cooking a whole boneless pork loin weighing 7-8lb and would like to know how I should modify your recipe to achieve the same delicious-looking results, specfically cook temp/time (I actually prefer eating my grass-fed pork at medium-rare to medium). I have to travel about 15 minutes to where it will be enjoyed, do you think it’s safe to transfer straight from the oven to the trunk of my car to rest while being transported? Any advice is appreciated! Happy Holidays

  7. Mari

    Any suggestions as to how to keep it from drying out? I am planning to bring it to an event that starts at 7 PM…but will be making it at my house earlier in the afternoon because of logistics? Looks like a great recipe and just looking for ideas of keeping it juicy 🙂

    • Stephanie

      I would pull it out of the oven when it the temperature is about 5 degrees less than of fully cooked pork and tent it. So that means I would pull it out of the oven at 140.

  8. SaraLee Saenz

    I looked on line for the perfect easy pork loin roast rub. I found it. Plus, I got to see a demonstration. That you Stephanie for this wonderful easy recipe.

  9. Rick

    Stephanie,

    I just started cooking a stuffed pork loin and I find that if I cook it at 500 for 20 minutes with the fat cap down and then drop to 275 for about two hours (this is a large and stuffed pork loin) it comes out great. I start checking the internal temperature after it’s been on 275 for 90 min. This is stuffed so I’m not sure it will work with an un-stuffed, but I find that the fat cap renders out and there is a nice crispness to the out side of the roast. Warning do not use any seasonings other than salt and pepper to avoid burning them. PS I use convection the first 20 min then switch to non convection. Also tried at 250 but took too long to cook.

    • Stephanie

      I am all for leaving the fat caps on the meat when cooking. I always feel like you can trim it off later. I would like to try a stuffed port loin soon! Thanks for your tips.

      • Alice

        I am cooking a roast for dinner tonight, my roast doesn’t have a fat cap. How would I cook this, so it doesn’t dry the meat?

  10. Jeannie Squires

    I enjoyed your video. I cook a pork loin every year at Christmas for my family. I will try this recipe because I never know how long to cook it but I do now. Thank you

  11. CookinCanuck

    Every time I cook a pork loin, I wonder why I don’t do it more often. It’s such a fantastic cut of meat and, as you say, if it’s cooked well, it can be moist and delicious.

  12. bastisraul

    My favorite pork cut is the shoulder roast, (Boston Butt). I start out on the grill, with heavy salt and pepper or a pork rub, grill indirect heat with some hickory wood on the coals till it reaches an internal temp. of 140 degrees. Then into a 225 degree oven and cook covered till internal temp reaches 203 or 204 degrees internal temp. I then place it in an ice chest covered with bath towels covering the roast for a couple hours. At that point you can slice it, chop it or shred it and add your favorite Bar-B-Que sauce or make pork gravy from the drippings. You can’t cook this by the hour only by the internal temp because every grill and oven varies a lot. You are probably looking at 8-11 hours from start to table.

    • Stephanie Manley

      This sounds amazing. I like how you start it on the grill so it will pick up some smoke. I like the slow nature of this recipe, as it will give the meat time to relax and become tender. I have so little patience for this type of cooking, but it is so worth while.

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