Rosemary and Garlic Pork Loin Recipe

Submit A Photo
Provided By
This pork comes out moist and full of flavor every time. It will melt in your mouth. And this recipe is perfect for a crowd.
Share this!
Update Servings
  • 6 cloves garlic , minced
  • 1 tablespoon dried rosemary
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 2 pounds boneless pork loin roast
  • 2 1/4 cups chicken broth , divided
  • 2 tablespoons corn starch
  • 1/4 cup cold water
15 mins
1.5 hrs
1.75 hrs
  • In a small food processor, combine garlic, rosemary, salt and pepper and olive oil, making a paste. Rub over pork loin. Place in resealable bag and in refrigerator 4-6 hours.
  • Take pork loin out of the refrigerator 1/2 hour before baking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork loin into roasting pan adding about 1/4 cup chicken broth to the pan; cover. Cook until the pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 160 degrees F.
  • Place roast onto a platter and tent with foil. Allowing the meat to rest for at least 10 minutes with keep the juices inside.
  • In a small bowl, combine cornstarch and cold water to form a paste.
  • Heat the pan drippings and remaining broth over medium heat being sure to stir to loosen browned bits of food on the bottom. Whisk in cornstarch paste and continue whisking until thickened. Season with salt, if necessary.
  • Serve with pork.
Similar Recipes
Pancetta Wrapped Pork Loin
Rating of 5 out of 5.0 stars
boneless pork loin
chicken broth
Dijon mustard
dry white wine
fresh rosemary leaves
Sesame Garlic Grilled Pork Tenderloin
Rating of 5 out of 5.0 stars
brown sugar
dry sherry
Rotisserie Grilled Pork Loin
Rating of 5 out of 5.0 stars
Brown Sugar
dry mustard
fresh ginger

Rosemary and Garlic Pork Loin Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved,