Garlic Rosemary Roasted Pork Loin
"I have this pork loin in the refrigerator and get the bug to do rosemary crusted something with it. I searched for my available ingredients and find I really need to go to the store but think this will work out. It was wonderful with mashed potatoes and oven roasted asparagus! Hope you enjoy"
photo by Barenakedchef
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs boneless pork loin roast
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- salt and pepper
- 1⁄4 cup olive oil
- 1⁄2 cup white wine
directions
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste.
- Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
- Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven for 2 hours, turning and basting with pan liquids.
- After 2 hours remove pork roast to a platter.
- Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
- Serve with pan juices.
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Reviews
-
Outstanding flavor to the pork. I used a Pinot Girgio for the gravy which I kind of regret, because it gave the pork a slightly bitter flavor. I will definitly keep this recipe for next time, however I may not use a gravy. The taste of the pork stood alone nicely. -
This recipe was enjoyed by my whole family. I deducted one point because I thought the gravy was too strong, but perhaps I reduced it too much. It was very tender, and simple to make. Thank you! -
This was a very flavorful roast. The only problem I had was exactly what type of pan to use. I seared it quickly and then placed it on a rack. There was very little meat juices so I had to add water and then the wine at the end. The aroma was delicious as was the roast. Thanks for the recipe. Will definately make again. -
Wonderful. DH realy loved this. I cooked the roast ( two pounds) for 1h10 minutes as I thought 2h would make for a dry roast and let it rests when I was making the gravy. The roast was tender and succulent. Next time, I'll add 1 cup or wine to make more gravy. There was not enough left for leftover. Excellent in sandwiches. The pork loin roasts were on sale the week I made this and DH asked me to go buy another one to make this later. It says it all!
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
