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overhead shot of sliced rosemary garlic pork roast covered in gravy on top of white beans on a serving plate garnished with rosemary sprigs
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4.48 from 560 votes

Rosemary Garlic Pork Roast

Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!
Prep Time5 mins
Cook Time1 hr 25 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: pork roast, rosemary garlic pork roast
Servings: 8
Calories: 364kcal


  • 4 pounds pork loin
  • ¼ cup olive oil
  • 1 tablespoon thyme fresh or dry
  • 1 tablespoon rosemary fresh or dry
  • 4 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • 2 tablespoon parsley fresh chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 2 bulbs garlic cut in half


  • Preheat oven to 375°F.
  • 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 the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C. 
  • 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 tablespoons of butter to the skillet and melt. Sprinkle about 2 tablespoons of flour and whisk it all together with the butter. Pour about ¾ cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about ½ 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.



  1. 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.
  2. 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.
  3. 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.
  4. I used 4 pound of boneless 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.
  5. 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.
  6. 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. 


Serving: 1serving | Calories: 364kcal | Carbohydrates: 1g | Protein: 51g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 404mg | Potassium: 859mg | Vitamin A: 90IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 1.6mg