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!
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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! 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.