Roast Pork Loin With Garlic And Rosemary Recipes

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ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6



Roast Pork Loin with Garlic and Rosemary image

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

ROSEMARY PORK TENDERLOIN

Provided by Claire Robinson

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 6



Rosemary Pork Tenderloin image

Steps:

  • In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC

Make and share this Roasted Pork Loin With Rosemary and Garlic recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 6



Roasted Pork Loin With Rosemary and Garlic image

Steps:

  • Preheat the oven to 350°F.
  • Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  • Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
  • Remove it from the oven and let the meat rest about 15 minutes before slicing.

Nutrition Facts : Calories 447.1, Fat 26.2, SaturatedFat 9.1, Cholesterol 131, Sodium 106.3, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 41.2

1 (2 3/4 lb) boneless pork loin
1 tablespoon minced fresh rosemary
4 garlic cloves, minced
salt
fresh ground black pepper
1 cup dry white wine

PORK TENDERLOIN WITH ROSEMARY

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 6



Pork Tenderloin with Rosemary image

Steps:

  • Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
  • Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
  • Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

Cooking spray for greasing pan
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (about 3/4 lb)
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

ROASTED PORK LOIN WITH ROSEMARY , LAVENDER AND GARLIC

Make and share this Roasted Pork Loin With Rosemary , Lavender and Garlic recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7



Roasted Pork Loin With Rosemary , Lavender and Garlic image

Steps:

  • Preheat the oven to 350°F 2. Rub the pork loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  • Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F
  • Remove it from the oven and let the meat rest about 15 minutes before slicing.

1 (2 3/4 lb) boneless pork loin
1 tablespoon minced fresh rosemary
1/2 tablespoon lavender flowers
4 garlic cloves, minced
salt
fresh ground black pepper
1 cup dry white wine

ROSEMARY AND GARLIC SMOKED PORK ROAST

Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 10



Rosemary and Garlic Smoked Pork Roast image

Steps:

  • At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
  • Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
  • For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
  • For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
  • Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Nutrition Facts : Calories 221 calories, Carbohydrate 1.5 g, Cholesterol 67.3 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 113.8 mg

4 cups apple or hickory wood chips
1 (2 1/2 pound) boneless pork top loin roast (single loin)
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
4 sprigs fresh rosemary
½ lemon or lime
Reynolds Wrap® Aluminum Foil

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7



Roast Pork Loin With Garlic, Rosemary & Thyme image

Steps:

  • Preheat oven to 400°F
  • Line 13 x 9 x 2" roasting pan with foil.
  • Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
  • Place pork, fat side down, in prepared roasting pan.
  • Roast pork 30 minutes.
  • Turn roast fat side up.
  • Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
  • Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
  • Cut pork crosswise into 1/3-inch-thick slices.
  • Arrange pork slices on platter.
  • Pour pan juices over.
  • Garnish with rosemary sprigs, if desired.

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

ROSEMARY PORK ROAST

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4



Rosemary Pork Roast image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

ROAST PORK WITH GARLIC AND ROSEMARY

A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.

Provided by ChrisMc

Categories     Pork

Time 1h35m

Yield 3 lbs

Number Of Ingredients 7



Roast Pork with Garlic and Rosemary image

Steps:

  • Preheat the oven to 450 degrees.
  • Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
  • Place the roast on a rack in a roasting pan.
  • Roast at 450 for 15 minutes.
  • Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
  • Add about 1/4 cup of liquid every 15 minutes or so.
  • If there is liquid in the pan, use that to baste before adding more.
  • Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
  • Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
  • If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

1/4 teaspoon ground cayenne pepper
1 -2 clove garlic, crushed
1 tablespoon granulated sugar
salt and pepper
2 tablespoons ground rosemary
3 lbs boneless pork roast
1 1/4 cups white wine

GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY

A very flavorful roast and gravy. Delicious served with mashed potatoes.

Provided by Tere Gill

Categories     Roasts

Time 1h35m

Number Of Ingredients 11



GARLIC ROSEMARY ROASTED PORK LOIN with Gravy image

Steps:

  • 1. Assemble and prep all ingredients.
  • 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
  • 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
  • 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
  • 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
  • 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
  • 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
  • 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
  • 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
  • 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
  • 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
  • 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
  • 13. Transfer roast to platter; tent with foil; let rest while making gravy.
  • 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
  • 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
  • 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
  • 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
  • 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
  • 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
  • 20. Cover and refrigerate all leftovers.

1 pork loin roast, 3 to 5 lbs.
3 or 4 clove garlic, peeled and quartered pole to pole
3 to 5 sprig(s) fresh rosemary stems
olive oil, extra virgin
fresh ground black pepper
salt (sea, kosher or table variety)
3 to 4 yards of butcher's twine, 100% cotton (if using traditional butcher's method; less if tying single strings and knots)
2- 2/12 c pork or chicken broth
1/4 c all purpose flour
1 tsp soy sauce
1 tsp balsamic vinegar

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Top Asked Questions

How to cook a pork loin roast in the oven?
Preheat the oven to 350°F. Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan. Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan.
How to cook pork tenderloin with garlic and Rosemary?
Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan. Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F.
How to cook a roast in the oven with Rosemary?
Preheat oven to 350 degrees. Use either a mortar and pestle, or a food processor, add rosemary leaves, salt, garlic, and olive oil. Mash or pulse until a paste is formed. Place roast on a wire rack on a baking sheet fat cap side up. Spread rosemary and garlic paste over the roast. Bake for approximately 1 hour and 20 minutes.
What are the best recipes to make with garlic and Rosemary?
My favorite pork loin roast recipe is made with garlic and rosemary. You can make one of these in the oven and it is practically fool-proof. This recipe only requires a 4 to 5-pound pork loin, kosher salt, some fresh rosemary, and garlic. This recipe produces a nice browned roast with a lovely crust while keeping the meat inside moist and tender.

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