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Easy Pork Loin Roast with Garlic and Rosemary Recipe

Pork Loin Roast is an easy second course to serve at a dinner party. It also doubles as a great weeknight meal that will provide leftovers for a few days. Read on to learn how to make a beautiful, easy pork loin roast without breaking the bank… or a sweat.

Pork Loin Roast with Rosemary on Plate

So, you’re throwing a dinner party for friends but don’t want to be consumed by work in the kitchen. You’ve decided to make a simple pasta that should only take a few minutes to finish. But what about a second, more protein focused, course to go with your tasty noodles?

We suggest roasting a pork loin. It’s an easy dish that fits into any Roman food menu.

Sure, you could go hog wild by butterflying and stuffing the pork to make porchetta. However, our simple roasted pork loin recipe is so much easier and, if executed properly, will satisfy your guests’ urge for protein after a couple bottles of wine.

Pork Loin Roast Leftover in Sandwich
Roast pork loin is the gift that keeps on giving. We made this sandwich with refrigerated leftovers and added broccolini sautéed with garlic for good measure.

Best of all, preparing a roast will give you a range of leftovers. You can slice it down for sandwiches, use it in fried rice or even a stir fry. This is a meat cut that’s both versatile and economical. The cost of a 2 to 3 pound pork roast is as low as $10 to $20 in America.

Preparing Pork Loin Roast Is Easy

Garlic and Pork for Roasting
It’s easy to roast pork with common seasonings and herbs. We use garlic and rosemary in our recipe.

You can prepare your pork roast in your oven with just few ingredients. We choose to dry brine our pork roast and, while this approach may yield slightly juicer meat, it’s not entirely necessary. We stud our roasts with garlic and rosemary, also not necessary but worth the extra effort.

No special equipment is required for our recipe. We typically use a sheet tray with a cooling rack, a convection oven with a built in broiler and an electronic oven probe thermometer.

You can use a conventional oven but you may want to raise the temperature by 25°F. Having either an instant read or oven probe thermometer is key. We prefer a programmable oven probe for ease of use and accuracy.

Recipe Ingredients

Pork Loin Roast Mis-en-Place
Our pork loin roast contains just five ingredients: Pork, Salt, Pepper, Rosemary and Garlic.

Our pork loin recipe requires the following simple ingredients:

  • Boneless Pork Loin
  • Salt
  • Fresh Ground Black Pepper
  • Rosemary
  • Garlic

How to Make Pork Loin Roast

Pork Loin Roast Recipe Shot
We cooked this Pork Loin Roast to a medium temp of 140°F using a reverse sear method. To do this, we seared the roast during the last segment of cooking by using our oven’s broiler setting.

We prefer using a foolproof method called “reverse sear” when we roast pork loin.

This method essentially involves slowly heating the meat to 10 to 15° F lower than the desired temperature and then finishing or searing the roast to create a flavorful crust on the roast’s outside. Hatched by the brilliant mind of food authority J. Kenji Lopez-Alt, the reverse sear method guarantees uniform doneness throughout the cooking process. It’s a bit like cooking Sous-Vide but without the necessity for a water bath and immersion circulator.

After we’ve properly brined our pork roast, we cook the meat at a low temp until it’s within 15° of our final finished temp of 140°. We then switch our oven setting to broil and sear the meat until it reaches its final temperature.

Read on for more details of the cooking process.

Slicing Garlic for Pork Loin Roast
Before insertion, it’s important to slice the garlic in order to insure that it fully roasts.

The first step is to sprinkle salt and pepper all over the roast and then place it in the refrigerator. You can then keep the plated, seasoned pork in the refrigerator for 2 to 24 hours before roasting.

Once you’re ready to cook, preheat your oven to 210° F / 100° C. Remove the pork from the refrigerator and use a paring knife to make holes all over the pork roast – about 20 should do.

You’ll then want to slice the garlic in slivers and insert the slices into the roast. There are two reasons to make sure you sliver the garlic:

  1. Smaller slices will allow the garlic to roast more thoroughly.
  2. The slivers will be small enough to fit into the holes.
Inserting Garlic and Rosemary in Pork Loin Roast
We like to stud our Pork Loin with garlic slices and rosemary.

Insert the rosemary in the same holes as the garlic.

Then, if there’s any fat on the roast, score the meat to insure that it renders in the oven.

Scoring Fat Cap on Pork Loin Roast
Since our raw Pork Roast had a cap of fat, we scored it to insure that it rendered and crispened.

Once you’ve studded and scored the meat, you can then insert an oven probe.

Use your thumb to measure how far to insert the probe into the meat. Your goal is the loin’s center.

Inserting Oven Probe for Pork Loin Roast
Daryl used his thumb insert an oven probe in the center of our Roast Pork.

The next step is to place the roast on top of a cooling rack on a sheet tray. Insert the meat into the oven and roast at 210°F / 100°C for about 60 to 70 minutes.

The goal is for the meat to reach a temperature of 125°F / 52°C.

Pork Loin Roast Placed in the Oven
Since we prefer the reverse sear method, we first cook the pork at a low temperature and then cook it at high temperature using our oven’s broil setting.

Once that temperature is reached, turn on your broiler and continue cooking the roast until it reaches a temperature of 140°F / 60°C and the top of the roast has a beautiful dark brown lacquer.

Probe Thermometer Reaches Low Temp
We use an oven probe thermometer to cook our Pork Loin Roast. You can buy one for less than $20.

Remove the roast from the oven and let it rest for 10 minutes.

Slicing Pork Loin Roast
Slicing down you Pork Loin Roast is a beautiful thing.

Carve the roast, spoon the pan juices on top and enjoy with a side of your choice, pasta or even risotto.

Pork Loin with Garlic and Rosemary Recipe

Pork Loin Roast - Social IMG

Pork Loin Roast with Garlic and Rosemary

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 15 minutes

Roasting a Pork Loin is an easy second course for a simple Roman style dinner party with family or friends.

Ingredients

  • 2.5 pounds boneless pork loin
  • 4 rosemary springs
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon salt
  • fresh ground pepper to taste

Instructions

  1. Season the raw roast with salt and fresh ground pepper.
  2. Place the roast in the refrigerator to dry brine for at least 2 hours. You can brine the pork up to 24 hours.
  3. When you're ready to cook the roast, preheat the oven to 210°F / 100°C.
  4. Using a paring knife, insert slices of garlic and rosemary evenly around the roast (about 8 garlic slices per side).
  5. If the roast has a layer of fat, score the fat in a diagonal criss-cross pattern.
  6. Insert an oven probe thermometer into the center of the roast.
  7. Cook the roast for approximately 60 to 70 minutes until the internal temperature reaches 125°F / 52°C.
  8. Once this temperature is reached, turn on your oven's broiler setting and cook the roast until it reaches 140°F / 60°C.
  9. Let the roast rest for about 10 minutes.
  10. Slice the roast to your desired thickness. Spoon the remaining pan juices on top of the roast and serve.

Notes

  • This roast makes an excellent second course in an Italian menu. We recommend serving pasta or risotto as a first course.
  • You can repurpose the leftover roast in a number of ways. Our favorite is to slice the meat cold and make sandwiches. We also like to cube the meat and add it to fried rice.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 113mgSodium: 859mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 38g

Nutrition Disclosure: We used an online calculator to calculate this information. Though 2foodtrippers.com has attempted to secure accurate data, these nutritional figures are estimates.

Hungry for Dinner?

Create a complete meal by pairing this dish with one of our Roman pasta recipes – Amatriciana, Cacio Pepe, Carbonara or Gricia. Another option is to pair it with Pappa al Pomodoro, a tasty Tuscan tomato bread soup

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About the Authors

About the Authors

Daryl & Mindi Hirsch

Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website and YouTube. The married Food and Travel content creators live in Lisbon, Portugal.

Disclosure

We update our articles regularly. Some updates are major while others are minor link changes and spelling corrections. Let us know if you see anything that needs to be updated in this article.

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