Pork Loin with Garlic and Rosemary

Name: Pork Loin with Garlic and Rosemary Recipe
Yield: 12
Ingredients: Garlic 3 cloves; Rosemary 1 tsp; Coarse Salt 1 tsp; Pepper black .5 tsp; Pork Chops (pork loin) roasted 2.5 lb boneless well trimmed

(9)

Number of Servings: 12

Ingredients

Garlic, 3 cloves Rosemary, 1 tsp Coarse Salt, 1 tsp Pepper, black, .5 tsp Pork Chops (pork loin), roasted, 2.5 lb boneless, well trimmed

Directions

Mix first four ingredients. Rub all over roast. Put roast, fat side down in roasting pan at 400 degrees. Roast 30 min. Turn fat side up until thermometer registers 155 degrees, about 25 min longer.

Take out of the oven and let sit for about 10 min.

Cut roast into thin slices. Pour extra pan juices over chops.

Garnish with extra rosemary sprigs. Yum!

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 189.4
Total Fat: 8.5 g
Cholesterol: 74.6 mg
Sodium: 256.3 mg
Total Carbs: 0.3 g
Dietary Fiber: 0.0 g
Protein: 26.1 g

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Member Reviews

ROSSYFLOSSY
Super delicious recipe. - 3/15/21
NEPTUNE1939
tasty - 8/24/20
ROBBIEY
This is absolutely the best, so tender and moist. - 7/18/19
LADYDARYA
This was great! My second time cooking with Pork Loin and the 1st time that I felt it was good! - 6/21/10
DEB945
This was yummy! Tender and moist, will fix again! - 2/15/10
TELLHER
Great flavor. I made with pork chops and it worked well, but the chops were a little dry. Thanks for the recipe! - 10/17/09
TANYA0708
Wow, I was really impressed with how great this recipe was! THe best thing is that I have 3 very picky boys, and they all loved it. I had thought that there would be leftovers for me and the hubby, but the boys ate it up! I will make this again soon for sure! - 4/6/09
PATIOSTONEY
very tastey - 11/7/08
AMYLW11
I've never had a pork loin roast turn out so tender!
I used our mortar/pestle to combine whole pepper corns & kosher salt, garlic & rosemary. I added 1/4 C. H2O to the pan when i turned the roast and kept it covered the whole time.
My husband and I really enjoyed it - it's def. a recipe to keep! - 10/7/08