Last updated on March 29th, 2018 at 03:17 pm
Succulent Rosemary Garlic Pork Roast that’s perfect for a Sunday dinner or a special occasion, delicious and quick to prepare! Always a crowd pleaser!
Here in Calgary it’s winter already, we’ve just had a lot of snow over the last weekend and it already feels like the holidays are here, especially when I go out shopping and all the stores have all the Christmas decorations out already. I love this time of the year, I love all the decorations and this is the only time of the year I don’t mind snow. But as soon as January 1st hits, I’m ready for summer. Now what better way to make it feel like the holidays are here than pork roast? I have to admit I don’t make pork roast that often, but if I do it has to be for a Sunday dinner or a special occasion.
The thing I love about making pork roast is how good it smells in the house. Hubs was out shopping when I was making this and when he came back he said he could smell this all the way outside by his car.
Rosemary and thyme are great herbs that go really nice on a pork roast which is why I made a rub with lots of rosemary and thyme, some parsley, lots of garlic and a bit of red pepper flakes. I first shared this recipe with you guys about 6 years ago and the only thing I changed now is that I decided to sear the meat first on all sides, to lock in those flavors and get a nice crust on the outside of the pork.
I topped the pork with lots of garlic cloves, which is totally optional. If you’re like my mom you will probably want to stuff the pork loin with garlic, basically cut slits into the meat on the fatty side and stuff the garlic cloves inside.
I served this pork roast with some yummy beans that are also loaded with lots of herbs and bacon and so delicious, they went perfectly with this pork. Hope you try this rosemary garlic pork roast, it’s so perfect for family dinners, special occasions or sometimes because you just feel like making something nice.
Check out the video!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion, delicious and quick to prepare! Always a crowd pleaser!
- 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
- 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.
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.
You can use a pork loin with bone in or boneless as I used it. If your pork is a bigger piece you might need to cook it a bit longer.
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
I tried your recipe and it was just fantastic. I made one substitution for the gravy. I had no heavy cream but it occurred to me that sour cream might be neat. To my surprise and delight it worked very well. My family told me I had to do it again.
I am a 74 year old carnivore and without a doubt this is the best pork roast I have ever made! The recipe deserves top marks. I used a blade end Pork Butt and omitted parsley from the recipe. The roast was tender and a superb taste.
I deglazed my cooking pan with a wee bit of chicken stock and thickened the rue with a bit of corn starch. The strained juice made an excellent gravy.
I have filed a hard copy of this recipe into a binder of “favorites” that I hope to pass on to my grand kids.
Thanks, Bob!! Best compliment. 🙂
Will vegetable oil work as well??
For sure.
Hi Jo,
I just used this recipe on chicken thighs (i don’t eat pork). I cooked it in a cast iron skillet on medium heat and then in the oven. The marinade kind of burned while on the stove top. Can you give me some suggestions on the best way to cook chicken in a cast iron skillet so I can avoid burnt marinade?
Thanks 🙂
This looks gorgeous and I can’t wait to make it! What’s the purpose of applying the herb rub while the loin is resting in the cold skillet? I imagine you’d have to keep the loin out of the skillet while it’s preheating to a searing temperature anyway, so why not apply the rub on a cutting board or something — or do you recommend bringing the skillet up to temp with the loin already in it?
Haha! You’re overthinking it! I simply didn’t want to dirty another cutting board or bowl. 🙂
Do you think I could make this in a slow cooker?
I don’t see why not!
I made this recipe with the beans and wow what a hit. It was absolutely delicious!
The trichinella parasite, which is rare in USDA inspected pork, dies at 137 deg. F. Cooking beyond 140-145 deg. Is unnecessary and ruinous. A slower oven, e.g. 275-300 deg. will help more of the meat to be properly cooked and juicy. Pork is the new pink meat, not the other white meat.
I suppose, to each his own though, I prefer my pork not pink. 🙂
Me too
Hi Jo, in your video you add parsley to the rub mixture but your recipe doesn’t list parsley
It does now, thanks for catching that!
Do you have a recipe for the yummy beans underneath the loin? We are making this for our Friendsgiving and cannot wait!
Yes I do, I’ll be posting it soon. 🙂
If you don’t have an oven-safe skillet, could you sear the pork in a skillet first and then transfer the drippings and roast to a roaster?
Absolutely!
Please post the bean recipe like tomorrow!!! They look so good with the roast and I have a pork loin right now that I’d like to make with this recipe. Unfortunately, can’t rate the recipe until I’ve tried it.
What is the recipe for the beans around that pork roast? Looks so good!!
I’ll post the bean recipe soon. 🙂
Looks delicious! How should I cook it if I am doing a pork tenderloin rather than the larger roast?
I would cook the pork tenderloin for about 20 to 25 minutes or until it’s done in the middle, at 375.
Just bought a standing rib pork roast so I’m going to try this out (I’m a pork roast newbie) – not sure if I’m up to tackling a mushroom sauce, any suggestions?
I do have a nice mushroom sauce that I use for meatballs or anything really, it’s quite simple! Here’s the recipe for it.
Hi, I saw your lovely photo and link on Gourmet live. This is such a delicious recipe. I use the same ingredients on lamb. You are so right about the smells in the house, it drives everyone crazy. Thanks for sharing and congrats on the Gourmet Live feature 🙂
Hi Nancy,
Thank you so much for your kind words. 🙂
What a lovely recipe – it looks absolutely amazing. I love the simplicity and that rosemary crust.
And I’m in complete agreement with you about this time of year and snow – it’s the only time that I don’t mind it! Come January 2nd though…… 🙂
Thanks Carrie. 🙂
i love herb infused roasted poultry! This is a perfect centre dish!
Thank you Jesica.