Succulent pork roast with fragrant garlic, rosemary and wine.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

  • Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

238 calories; 16.2 g total fat; 54 mg cholesterol; 43 mg sodium. 1.1 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (995)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2006
I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary, and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a ziploc bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 1/4 cup of wine in the bottom of the pan. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings. I served with buttered herb rice and the roasted vegetables. BIG hit! 5 stars! Thanks! Read More
(5582)

Most helpful critical review

Rating: 3 stars
04/08/2011
I thought that this was okay... The rosemary provided some flavor but I didn't feel that there was enough flavor to want to go back for seconds. Read More
(30)
1293 Ratings
  • 5 star values: 818
  • 4 star values: 328
  • 3 star values: 78
  • 2 star values: 42
  • 1 star values: 27
Rating: 5 stars
11/13/2006
I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary, and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a ziploc bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 1/4 cup of wine in the bottom of the pan. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings. I served with buttered herb rice and the roasted vegetables. BIG hit! 5 stars! Thanks! Read More
(5582)
Rating: 5 stars
11/13/2006
I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary, and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a ziploc bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 1/4 cup of wine in the bottom of the pan. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings. I served with buttered herb rice and the roasted vegetables. BIG hit! 5 stars! Thanks! Read More
(5582)
Rating: 5 stars
03/27/2006
I've made this twice and I have to tell you the second time I cheated. I browned the roast then put it in the crock pot and dumped the minced garlic, you know the stuff in a jar and the rosemary on top of the roast and then cut holes in it a kinda pushed the stuff inside and left some on top too. I didn't make a paste. Then I drizled a little olive oil on tbe top added salt, pepper and accent. Threw some dehydrated minced onions on top. Added the wine and cooked it in the crock pot for 8 hrs. It came out just as good if not better then the first time. This is the absolute best pork roast. I'm not even sure if I used a loin. I used that big giant pork roast and cut it and made 3 roasts out of it. Not the small loin cut. Read More
(2208)
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Rating: 5 stars
09/27/2005
Very flavorful, tender and juicy. One note....ALWAYS use a meat thermometer, never trust your oven or a recipe to tell you how long to cook a piece of meat. Mine 2.25lb roast took just over 1 1/2 hours to cook. Also, once the meat is done cooking, cover it with foil and let it rest for at least 10 minutes or it won't be as juicy when you cut it. The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp. I didn't have any white wine so I subbed white wine vinegar and chicken broth for the wine. Still turned out delicious! Read More
(1207)
Rating: 5 stars
03/13/2006
My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking. I too reduced the cooking time to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I also put the garlic/rosemary rub on the meat early in the morning and let it sit covered in the fridge all day. I used very little olive oil, just enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. My other recommendation would be to double the amount of rosemary/garlic mixture, especially when using more than 2 pounds of meat. I served this along with roasted potatoes and sauteed green beans with almonds........yum! Read More
(542)
Rating: 5 stars
08/27/2006
This is a great tasting roast. I used a 2.8-pound pork loin top loin roast for this recipe. I used fresh rosemary from my garden instead of dried and added just a little onion and olive oil to the paste rub. About 1/4 through the cooking process I added a little chicken broth and a little wine to the bottom of the roast and about 20 minutes later I turned the roast. I cooked the roast for 1 and hours total covered it with foil for about 10 minutes and it came out done but very moist. I recommend using a meat thermometer cooking time really depends on the cut and size of your meat. I added more chicken broth and wine to the drippings in the pan a touch of flour to thicken and everything turned out delicious! I served this with asparagus risotto. Thank you Kathleen for sharing this recipe. Read More
(454)
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Rating: 5 stars
12/14/2003
This was a superb dish! I have always hated pork loin, but I think it's because no one ever cooked it like this! My modifications: 1) Cooked at 300 degrees for 2 hours, 2) Substituted basil for rosemary, 3) Substituted 3/4 c. chicken broth for wine. I baked this in a covered dish, and the meat was simply falling apart when done. Thanks for a great recipe! Read More
(443)
Rating: 5 stars
09/26/2006
I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the dried and increased it to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The wine I added as it cooked and then made a very tasty gravy with a mixture of more wine beef broth flour water and of course those great drippings from the pan. I did throw some small fingerling potatoes in the pan about 50 minutes before finish time. Very wonderful every one loved it. It cooked for about 1 hour 45 minutes for a 3.5 pound roast but I used a meat thermometer. Read More
(275)
Rating: 5 stars
01/21/2006
I made this recipe tonight using a bone-in Boston Butt pork roast. It was almost 5 lbs so I doubled the recipe. I guessed on the cooking time but it was about 3 hours. I cut the slits real deep to put the paste mixture in then blended the olive oil with the remaining mixture in the same processor to rub on the roast. I used a roasting pan with a lid and had a ton of juice to baste with. Oh I also sliced a sweet onion and layered the bottom of the pan with it and put the roast on top. And when I put the wine in the drippings I mixed it with some corn starch first to thicken the gravy up a little. It was delicious! I will most likely be making this again. Read More
(195)
Rating: 5 stars
04/03/2003
This recipe was soooo good. I too only cooked it for about 1 hour and 15 minutes and I even doubled the recipe using 2 1/2 pound loins. I used half the rosemary (which was plenty) and doubled the garlic. I also marinated it overnight. This was absolutely great and I will make it again! Thanks for a great recipe! Read More
(182)
Rating: 3 stars
04/08/2011
I thought that this was okay... The rosemary provided some flavor but I didn't feel that there was enough flavor to want to go back for seconds. Read More
(30)