Succulent Rosemary Garlic Pork Roast that’s perfect for a Sunday dinner or a special occasion. Delicious and quick to prepare it’s always a crowd pleaser!
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!
Ingredients In Rosemary Garlic Pork Roast
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pork –Â I used pork loin today, we want something that roasts well in the oven.
- Herbs –Â Rosemary, thyme, and parsley. I used fresh but you can also use dry.
- Garlic –Â Whole fresh cloves and fresh minced garlic are used in this recipe. If minced from the jar is all you have on hand keep in mind that 1 1/2 teaspoons equals one fresh clove.
- Red pepper flakes –Â This will add just a bit of heat to our dish, not too much though so don’t be afraid of this addition.
- Seasoning –Â Salt and pepper.
- Olive oil –Â We want a good neutral tasting oil to create our rosemary garlic rub.
How To Make Rosemary Garlic Pork Roast
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat your oven:Â To 375 F degrees.
- Create the rosemary garlic rub:Â In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Prep the roast:Â Spray an oven safe skillet 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.
- Finish the pork loin: Roast uncovered for 70 to 80 minutes or until the internal temperature of the pork is at least 145F/62.8C to 155F/68.3C. 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.
Gravy
If you’d like to make the gravy as shown in the photos, here is the instructions on how exactly to achieve that.
- Create the gravy:Â To make a gravy, add 2 tbsp of butter to the skillet and melt. Sprinkle about 2 tbsp 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.
- Create a little extra flavor:Â 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.
What To Serve With Rosemary Garlic Pork Roast
This entree pairs greatly with a lot of delicious side dishes, 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
How Else Can I Make Rosemary Garlic Pork Roast?
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 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 lb of 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
- Cuban Panini
- You can substitute it for the chicken in this Pad See Ew recipe
- Add it to this Chow Mein for a savory addition
Storing Leftover Rosemary Garlic Pork Roast
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 degrees 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
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Rosemary Garlic Pork Roast
Equipment
Ingredients
- 4 lbs pork loin
- 1/4 cup olive oil
- 1 tbsp thyme fresh or dry
- 1 tbsp rosemary fresh or dry
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes
- 2 tbso parsley fresh chopped
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 bulbs garlic cut in half
Instructions
- Preheat oven to 375 F degrees.
- 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 uncovered for 70 to 80 minutes or until the internal temperature of the pork is at least 145F/62.8C to 155F/68.3C.
- 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 tbsp of butter to the skillet and melt. Sprinkle about 2 tbsp 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.
Bonni Holdorf says
First time making this and I made it for a friend who had surgery. They said it was FANTASTIC!!!!
I am now upset that I didn’t keep it for myself!
I also used your candied bacon green bean recipe and they LOVED them.
Great recipe. Thank you for sharing!
Terry Rochelle says
When I saw this recipe a couple days ago, I got really excited. I am on dialysis, so no salt for me. But with enough herbs and garlic, you don’t even miss it. I had some country pork ribs in the fridge that I wanted to use, and this was the perfect way to fix them. I put a layer of sliced onion on the bottom of the pan. Then I laid the ribs on top. They are really meaty, not much fat at all. I sliced one whole bulb of garlic and spread them on top of each rib. Then I laid thin slices of lemon on each. I cut a couple heads of garlic in half and left them whole, like in your photo. I had rosemary out of my garden sitting on the counter, but totally forgot to use it. I put it in the oven uncovered at 350 for about two hours. The smell was over the top! I took it out and put the lid on to keep it hot, and let it rest while I fixed the rest of dinner. Even without salt and the forgotten rosemary, this was the best way I have ever fixed pork. I didn’t make gravy, kind of hard to do without salt. But it didn’t need it anyhow. I can’t wait to fix it again and remembering to use the rosemary next time. I ate some of the roasted garlic with it, and didn’t even miss having gravy. I fixed fresh green beans in butter and dill, and a lovely salad with balsamic vinegar as the dressing. One of the best dinners I have made in a long time. Thank you for the inspiration! I might even buy a pork roast for the next time, but the country ribs worked very well.
Nicole Beaulieu says
We’re so glad we could inspire you! That sounds amazing 🙂
Kate says
Best, most flavorful pork roast I have made. Next time I will cut back on the salt a little. Gravy was awesome too. I didnt have any cream, so ended up using 3/4 garlic base broth and 3/4 cup chicken base broth ( both from Better than Boullion) instead.
Jessie says
This recipe was great and the gravy was fantastic. However, even at 5 lbs, the cook time is way too long. I checked mine at 60 minutes and it was already overdone and dry. Check at 45 minutes.
Teresa says
This was fantastic! The gravy is the best ever!
Suzy says
Easily my husbands favourite dish that I make and the best. I’ve made it multiple times just for our dinners and when having people over, and currently making 4 for our big Easter get together!
Joanna Cismaru says
I’m so glad you guys enjoy it!
Cindy A says
HI Jo,
Maybe I missed it, but did you work the roasted garlic bulbs into the gravy? Of course, after removing the skins, lol. I’m sure it could go either way, unless that amount would be overwhelming, even to us garlic lovers. But, roasted garlic is too delish to just pitch it. We are making this for Easter dinner. Can’t wait. We always love the combo of pork, garlic, rosemary, herbs, etc. Thanks!
Nicole Beaulieu says
Since our garlic bulbs weren’t wrapped in foil, they don’t come out of the oven soft. You can always wrap then up if you like so they’re usable in your gravy!
Jennifer Harms says
My family loved this. It is by far our favorite pork roast.
Joanna Cismaru says
I’m so happy to hear this!
Victoria Dalimonte says
This was easy and delicious. I made it with the beans you suggested and it went great together.