Last updated on June 30th, 2018 at 11:10 am
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.
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!
Rosemary Garlic Pork Roast
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.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Kate says
May 6, 2019 at 7:13 amBest, 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
May 5, 2019 at 6:31 pmThis 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
April 21, 2019 at 6:09 pmThis was fantastic! The gravy is the best ever!
Suzy says
April 21, 2019 at 5:38 amEasily 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
April 21, 2019 at 9:11 amI’m so glad you guys enjoy it!
Cindy A says
April 17, 2019 at 8:45 amHI 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
April 17, 2019 at 9:55 amSince 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
March 30, 2019 at 7:50 pmMy family loved this. It is by far our favorite pork roast.
Joanna Cismaru says
March 31, 2019 at 10:41 amI’m so happy to hear this!
Victoria Dalimonte says
March 28, 2019 at 6:20 amThis was easy and delicious. I made it with the beans you suggested and it went great together.