Rosemary Garlic Pork Roast
This Rosemary Garlic Pork Roast is my go-to for Sunday dinners or whenever I want to make something that feels like a big deal without actually being a big fuss. It’s juicy, full of garlicky herby flavor, and the gravy? Honestly, I could drink it.
Servings: 8
Calories: 425kcal
Equipment
Ingredients
- 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 tablespoons parsley fresh chopped
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 bulbs garlic cut in half
Optional Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¼ cup heavy cream
Instructions
- 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.
Video
Notes
- Pork loin vs pork tenderloin: Not the same cut! Pork loin is what you want here, bigger, roast friendly, and perfect for slicing.
- Use a meat thermometer: Just trust me. It takes the guesswork out and guarantees juicy pork, not sad dry slices.
- Don’t skip the sear. That golden crust = flavor, and it helps lock in the juices.
- Yes, you can use dried herbs: But fresh makes a difference. If using dried, reduce the amount by half.
- Want a shortcut gravy? Skip the cream and just use broth and butter. It’ll still be delicious.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 3g | Protein: 52g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 414mg | Potassium: 903mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
