Rosemary Garlic Pork Roast
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Succulent Rosemary Garlic Pork Roast that’s perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!
Rosemary Garlic Pork Roast
Is there anything quite like pork roast? The way it melts in your mouth after spending hours in the oven filling your house with the most delicious aroma. The day I made this my husband came home and said he could smell this Rosemary Garlic Pork Roast cooking from all the way outside.
This roast is brimming with tons of fresh rosemary, thyme, and garlic. It’s all topped off with an absolutely dreamy gravy. Okay enough talking, my mouth is watering already!
Never Made Pork Roast?
My pork roast recipe is easy, so easy that you’ll want to make this dish once a week every week till the end of time. We’re not cutting corners when it comes to flavor. I topped this roast with whole fresh cloves of garlic and lots of diced fresh herbs. My mom used to cut slits in the fatty side of the pork and stuff the cloves right in!
Here’s What You’ll Need
- PORK LOIN – I used a 4 pound boneless pork loin today, we want something that roasts well in the oven.
- HERBS – Rosemary, thyme, and parsley. I used fresh because they smell so much better, but you can also use dry.
- GARLIC – Use as much or little as you like. You can also cut slits in the fatty side of the pork to stuff the cloves in. I also like to take a couple garlic bulbs, cut them in half and add them to the skillet. The garlic bulbs will roast nicely and it’s delicious just spread over bread. Give it a try!
- RED PEPPER FLAKES – This will add just a bit of heat to our dish, not too much though so don’t be afraid of this addition.
- SEASONING – Salt and pepper to taste. Feel free to experiment with different spices. Sometimes I like to make a dry rub with paprika, garlic powder, onion powder or whatever else I’m in the mood for. Your kitchen your rules!
- OLIVE OIL – We want a good neutral tasting oil to create our rosemary garlic rub.
How To Make Rosemary Garlic Pork Roast
- PREPARE THE OVEN: Preheat the oven to 375°F.
- MAKE THE ROSEMARY GARLIC RUB: In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- PREPARE THE ROAST: Spray an oven safe skillet such as a cast iron skillet with cooking spray. If you don’t have an oven safe skillet, sear the pork on all sides in whatever skillet you have, then place the pork in a roasting pan to continue. Pat dry the pork loin with paper towels, then place it in the skillet and rub the pork with the rosemary garlic rub thoroughly on all sides. Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs cut in half to the skillet.
- ROAST THE PORK LOIN: Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C. Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
How To Make Gravy
If you’d like to make the gravy as shown in the photos, here are the instructions on how exactly to achieve that.
MAKE THE GRAVY: To make a gravy, add 2 tbsp of butter to the skillet and melt. Sprinkle about 2 tablespoons of flour and whisk it all together with the butter. Pour about 3/4 cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about 1/2 cup of heavy cream.
Note that you can strain the gravy to remove the herbs and make it into a smoother gravy, but I actually preferred the leftover herbs in the gravy for extra flavor.
How Do I Know When My Pork Loin Is Cooked?
Use a meat thermometer to accurately tell if your pork is cooked. Insert a meat thermometer into the center part of the pork and the temperature should read at least 145°F/62.8°C to 160°F/71.1°C.
What Is The Purpose Of Covering The Pork Roast?
The purpose of covering it is to retain the moisture in the pork loin. Many times people won’t cover a pork roast so that it turns out crispy on the outside. Because we sear our pork first, and then also cook it uncovered for the last 20 minutes, our pork will still be nice and crispy.
Should My Pork Loin Be Tied?
Usually, boneless pork roasts already come tied when you buy them, and benefit from being cooked tied up. Bone-in roasts can be cooked as-is. If the pork loin isn’t tied up, use kitchen twine to tie loops around the roast. You can also ask your butcher to do it for you.
What To Serve With Rosemary Garlic Pork Roast
This entree pairs greatly with a lot of roasted vegetables like potatoes and carrots. Today I paired it with some great White Beans With Bacon And Herbs. But if you’d like some other great options, try some of these:
- Creamy Polenta
- Italian Roasted Mushrooms And Veggies
- Roasted Fingerling Potatoes
- Mashed Potatoes
- Old Fashion Green Beans
Other Cooking Options
Slow cooker
You can definitely make this dish in the slow cooker, just follow these steps:
- Create the rub as described above and rub over the loin. Sear the pork loin on all sides in olive oil. Layer sliced onion on the bottom of the slow cooker to prevent the pork loin from burning.
- Place the pork loin in your slow cooker and cook on LOW for 4 – 6 hours. Follow the instructions above to make your gravy.
Pressure cooker
- Create the rub as described above and rub over the loin. Sear the pork loin on all sides in olive oil on the saute setting of your Instant Pot once it has heated up according to manufacture directions.
- Remove the pork loin from the pressure cooker and pour in a half cup of broth. Place the trivet in the cooker and place the loin on top. Seal the lid securely and select the meat/stew setting and allow it to cook for 17 minutes.
- Allow the pressure to release and remove the lid before removing the pork loin and allowing to rest. Follow the instructions above to make your gravy
Tips For Making The Best Rosemary Garlic Pork Roast
- You can use bone in or boneless pork loin, whichever you prefer is completely up to you. If you use bone in and a meat thermometer just be sure the thermometer isn’t touching the bone.
- If you don’t own a meat thermometer, pierce the pork in the middle with a fork and if the juices run clear, the meat is done.
- Make sure you let your pork loin rest! It will be tempting to cut into it right away but this will result in all those juices leaving the meat and making your roast dry.
- I used 4 pound of boneless pork loin for this recipe but if you’re using a heavier or lighter cut just keep in mind that the cooking time is around 20 minutes per pound.
- Searing your meat on all sides will ensure that all that flavor and juice is locked in before we begin to roast. It will also ensure a nice crust on the meat.
What Can I Do With Leftover Pork Roast?
There’s lots you can do with your leftover Garlic Rosemary Pork Roast! You can incorporate it into so many dishes, let’s get into some of these transformations!
- Mexican Pork Stew.
- Substitute it for the chicken in this Enchilada Rice Casserole.
- Try Cuban Panini sandwich!
- You can substitute it for the chicken in this Pad See Ew recipe.
- Add it to this Chow Mein for a savory addition.
Leftovers
Fridge
To keep this roast fresh in the fridge, store it in a shallow airtight container or wrapped tightly in aluminum foil and it will keep for 3 – 4 days.
Freezer
If you’d like to make this pork roast ahead, you can store it in an airtight container or in freezer bags with the air pressed out for 4 – 6 months. Allow the roast to thaw in the fridge overnight before reheating in the oven at 350°F till the pork is heated through.
Craving More Pork? Try These Delicious Recipes:
- Perfect Pulled Pork
- Korean Style Pork Chops
- Perfect Pork Tenderloin
- Pork Schnitzel
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- Pork Carnitas
- Cranberry Pork Roast
- Pork Loin Roast
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Rosemary Garlic Pork Roast
Video
Ingredients
- 4 pounds pork loin
- ¼ cup olive oil
- 1 tablespoon thyme (fresh or dry)
- 1 tablespoon rosemary (fresh or dry)
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 2 tablespoon parsley (fresh chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 2 bulbs garlic (cut in half)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375°F.
- In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Spray a skillet that’s oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
- Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
- Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
- Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
For Gravy as seen in photos and video
- To make a gravy, add 2 tablespoons of butter to the skillet and melt. Sprinkle about 2 tablespoons of flour and whisk it all together with the butter. Pour about ¾ cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about ½ cup of heavy cream. Note that you can strain the gravy to remove the herbs and make it into a smoother gravy, but I actually preferred the leftover herbs in the gravy for extra flavor.
Equipment
Notes
- You can use bone in or boneless pork loin, whichever you prefer is completely up to you. If you use bone in and a meat thermometer just be sure the thermometer isn’t touching the bone.
- If you don’t own a meat thermometer, pierce the pork in the middle with a fork and if the juices run clear, the meat is done.
- Make sure you let your pork loin rest! It will be tempting to cut into it right away but this will result in all those juices leaving the meat and making your roast dry.
- I used 4 pound of boneless pork loin for this recipe but if you’re using a heavier or lighter cut just keep in mind that the cooking time is around 20 minutes per pound.
- Searing your meat on all sides will ensure that all that flavor and juice is locked in before we begin to roast. It will also ensure a nice crust on the meat.
- The best way to tell when your pork is done is to take its internal temperature using a meat thermometer that’s inserted in the center part of the pork and the temperature reads at least 145F/62.8C to 155F/68.3C.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
