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!
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.
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