Rosemary Garlic Pork Roast
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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 – 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 – 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 – 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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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
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
Prep: 5 mins
Cook: 1 hr 25 mins
Total: 1 hr 30 mins
Serves: 8
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!
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 364kcal (18%)Carbohydrates: 1gProtein: 51g (102%)Fat: 16g (25%)Saturated Fat: 3g (19%)Cholesterol: 142mg (47%)Sodium: 404mg (18%)Potassium: 859mg (25%)Vitamin A: 90IU (2%)Vitamin C: 2.1mg (3%)Calcium: 23mg (2%)Iron: 1.6mg (9%)
Valerie says
Tried this recipe last night after stumbling upon it and it was DELICIOUS!! It was easy and the flavors were divine! I also made the white bean and bacon side dish- also easy and amazing! My family went wild for both and they will enter my arsenal of regular recipes! I have followed the blog so I won’t miss out on any new recipes and can’t wait to try more!
Jo Cooks Team says
Wow thank you for the rave review! Let us know how you and your family like the other recipes you end up trying 🙂
Laura L. says
I plan to do this in the next week or two. Would using a cast-iron skillet be ok, or should anything be adjusted?
Jo Cooks Team says
This recipe was made in a cast iron skillet! So yes, that’ll be perfect.
John McGraw says
We thought this was fantastic especially the cream gravy with the bits left in.
Saved some for biscuits in the morning.
gabriella says
We both loved the flavor of the marinated pork. I had country ribs so that is what I used. Delicious! I opened the foil and browned the ribs for several minutes on 400 in the oven after the 2 hour mark. I made mashed potatoes and over-stewed green beans. Such a fabulous meal!!!
Molly Opperman says
question, did you use the oil and herbs and the pan that you cooked the roast in or did you start with a new pan and just used the butter and the strained cooked herbs.
Jo Cooks Team says
We used the roasting pan!
Donna Ferlito-Brown says
This pork roast was one of the best roasts I have ever made. The sauce is the killer and don’t miss this step. My husband and I both agreed, it’s a keeper. A recipe for guests, special occasions whatever.
I made it in a snowy Monday here in NH. It sealed the deal of a beautiful day.
Heather says
My entire family loved this even my pickiest eaters, and the gravy made everything even better if possible. Loved it!
Esther says
If I use dried herbs is it still okay to do 1 tbsp of each or is that too much?
Jo Cooks Team says
For dried herbs I’d cut the amount in half, so use 1.5 tsp each.
Caroline Chang says
Wonderful! There are only 2 of us, so I had cut a large roast into 3 parts. Cut the rub down, but it was yummy!! I threw in some potatoes and then put some asparagus for the last 10 minutes. Excellent. Definitely will make this again. Very tasty, and boy – did it smell wonderful!!
Candy Hazzard says
So good and easy!
Vicki says
Love this and I have the nice browned top but my oven is a completely mess! How can I avoid that! From the cooking/crackling -grease is everywhere =-(
Liz says
Might be a dumb question, but do I leave the skin on the garlic bulbs?
Jo Cooks Team says
Peel them for sure!
Allison Negus says
This was my first time trying this recipe and it really turned out well! All three of my children ate it happily. I have always been afraid of making pork roasts because they are dry, but this was tender and juicy! Thank you for such a quick and satisfying recipe!
Jeanie says
We had a dinner of 11 people and it tasted delicious. The only thing was that it was done in about an hour which meant that it was done before the guests got here. It was delicious though. We noticed how it was cooking fast because we have an electronic thermometer with a probe in the meat while it cooks and turned the oven off and eventually took it out of the oven but kept it covered by a dish until we ate
Becky Gilbert says
I have a question about this recipe as it relates to the slow cooker. There’s a section written here “How else can I make this” and the slow cooker portion, when it gets to the time, says 4 to 6 hours on low. Then in reading through recipe comments, someone asked about whether it could be done in a slow cooker, the answer given was yes, 5 to 6 hours on high or 10 hours on low. I’m doing this the stovetop/oven way this time but I was looking for clarification for the slow cooker directions. Thank you.
Jo Cooks Team says
Thanks for catching that! For a 4lb roast like our recipe, it’ll need 6 hours on low. You can adjust the time depending on the size of your roast.
dave says
Great recipe!
Aunt Patsy says
This roast was perfect! Tender and great flavor. I will make this again.
Michael says
I made this for our new year dinner in a slow cooker and it was delicious. I blended the drippings and roasted garlic and onions that I used on the bottom to make a sauce/gravy. So tender and flavorful.
Jake Weber says
OMG. This was fantastic!!!
And you were correct on the aroma, the wife thought it was a little strong(garlic), I loved it!!
Larry Gyger says
Great taste and not difficult to make. Gravy was fantastic!
Lynne wilburn says
I am getting ready to make this roast for the first time. I would like to use a crock pot if you think It will be just as good? I need the oven to cook other things for New Years dinner. Please let me know if you have ever made it in a crock pot