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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pork – I used pork loin today, we want something that roasts well in the oven.
- Herbs – Rosemary, thyme, and parsley. I used fresh but you can also use dry.
- Garlic – Use as much or little as you like.
- Red pepper flakes – This will add just a bit of heat to our dish, not too much though so don’t be afraid of this addition.
- Seasoning – Salt and pepper.
- Olive oil – We want a good neutral tasting oil to create our rosemary garlic rub.
How To Make Rosemary Garlic Pork Roast
- Preheat your oven: To 375 F degrees.
- Create the rosemary garlic rub: In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Prep the roast: 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: 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: 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
Other Cooking Options
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
Leftovers
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 tbsp 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.
Video
Recipe Notes
- 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.
I cooked this last night. My only criticism is that 80 minutes was not enough time. My roast was still pink and bloody after 80 minutes. Mine need 2-2.5 hours in a gas oven. I didn’t have time to wait so I took slices and finished them in a frying pan on the stove. Thankfully, the meat remained tender and juicy. I served it with sauteed cabbage and couscous. My husband and daughter went bananas! My husband said it was one of the best meals I’ve ever cooked. I highly recommend the gravy because it complemented the roast and couscous.
Every oven is different, which is why the instruction says: 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. Glad you enjoyed it!
My cousin (who is a self proclaimed gravy master) went nuts for this when he was in town. My favorite pork roast recipe for sure.
I made this tonight – it was SO good! Thank you for a wonderful recipe 😀
I absolutely love this recipe! So tasty my whole family loves it. , I didn’t try the gravy end of it but since I’m gonna try the instant pot version tonight I will def make the gravy!
Amazing! Such an easy recipe to follow and cook! I would definitely use the suggestion of roasted garlic on the side while its cooking because that would taste amazing!
We LOVED this recipe! I also made the beans and a version of the polenta. It was an authentic Tuscan meal! I can’t recommend this recipe enough!!!
This was insanely delicious!
What is the stuff around the roast?
Some white beans, you can find the recipe here: https://www.jocooks.com/recipes/white-beans-with-bacon-and-herbs/
Excellent pork roast! I used tarragon instead of rosemary!
The gravy, not so much. It was very bland (seemed like more oil in the pan than drippings/juices. We had this for Thanksgiving, luckily I had a back up packet of gravy mix just in case.
My 1st time hosting Christmas dinner, kinda scary! LOL
We will need to feed 10, would this recipe accommodate that many?
This one serves 8, it’s a 4lb roast, but if you have a bit bigger roast, like a 5lb, that would be plenty for 10 people.
Thank you for sharing this beautiful recipe. Do you introduce the pork roast juices into the gravy? If so, at what step?
The recipe doesn’t specify any liquids apart from the chicken stock but then mentions the option of straining the gravy to remove the herbs.
The pork juices and brown bits are in the skillet where you’re making the gravy and there’s no other liquids required other than what’s mentioned in the recipe.
Has anyone tried this in a Dutch oven or crock pot? Or is it best to do the cast iron skillet method? I am trying to decide which method to try. I know pork loin can be a bit on the dry side.
I was wondering the same thing, specifically the Dutch oven. Did you end up making it either way?
I made it in my Le Crueset. I seared it on the stove top and added some chicken broth to the pot before covering and putting it in the oven to help deglaze and keep it moist. I put it in for 90 minutes at 375 degrees. When it was done I removed the pork to rest then made the gravy on the stove top. Pork came out tender and easy to slice/shred. Next time I’ll leave out the red pepper flakes from the rub or use less. I didn’t care for the heat it gave the gravy, it just seemed weird to have spicy gravy. Otherwise turned out great.
Thank you for reply!! I went for it and made mine in my Le Crueset as well. I seared with some olive oil instead of spray and followed the recipe from there. My roast was 3 lbs and 60 minutes was perfect. I think I added just the right amount of red pepper because there was just a bit of heat. Will definitely make this again!
My 2 young boys and I ate this tonight for dinner. It was fairly easy to prep and tasted great! Thanks for the dinner inspiration!
i ve made this pork roast twice a absolutely love it. want to try more of your receipts you have flavours in this spot on deliciuos