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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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4.47 from 512 votes

Rosemary Garlic Pork Roast

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!
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 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


  • 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.



  1. 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.
  2. 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. 
  3. 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.


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