Pork Loin with Garlic and Rosemary

Pork Loin with Garlic and Rosemary

4.7 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pork Loin with Garlic and Rosemary calories by ingredient
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Introduction

Perfect pork loin. Perfect pork loin.
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!

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Member Ratings For This Recipe


  • Incredible!
    This is absolutely the best, so tender and moist. - 7/18/19

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  • Incredible!
    This was great! My second time cooking with Pork Loin and the 1st time that I felt it was good! - 6/21/10

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  • Very Good
    This was yummy! Tender and moist, will fix again! - 2/15/10

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  • Incredible!
    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

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  • Incredible!
    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

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  • Very Good
    very tastey - 11/7/08

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  • Incredible!
    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

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