Roasted Pork Loin
Succulent pork roast with fragrant garlic, rosemary and wine.
Succulent pork roast with fragrant garlic, rosemary and wine.
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
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
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!
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 ½ 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.
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!
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.
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!
Very very good. I added some red potatoes right into the pot and they came out great. I used a little extra wine for the sauce and added some diced mushrooms. Also added some flour to thicken it a little. Great stuff!!!
I just made this for dinner. It was great. I used my prime rib rub - rosemary, thyme, garlic powder, salt & pepper. Stuffed sliced garlic pieces into roast (2 1/2 lb). Heated oven to 450 and placed roast into oven for 20 minutes to get that seared look. Lowered oven to 350. Cooked one hour more. It was perfect. My husband said he prefers this roast to prime rib! Add the pan juices to one cup chicken broth and 1 tablespoon */- cornstarch for an excellent gravy.
WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and garlic and I also added thyme, poked a lot of holes, and stuffed the roast as instructed, however- I then heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, then seared the pork on all sides to seal in the juices. I then removed it, let it cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to get a lot of nice brown color on it quickly!) helps seal in the juices and makes continuously turning and basting it almost superfluous. I watched it, keeping to about 20 mins per pound of pork, and checked it with a meat thermometer. I let the meat rest before cutting into it. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back it was so good! Really lovely- and I'll make it again, but probably on another Sunday- it was a bit of work for a weekday meal.
This recipe only uses one herb, dry rosemary, which by itself is somewhat bland. The amount of olive oil is excessive too. You only need 2 to 3 table spoons of oil. That's why I am giving this recipe 4 out of 5 stars. My personal recommendation is to not to waste your money buying dry rosemary. Even the national herb brand you see in every grocery store sells dry rosemary for over $4 for a small container. However, this has little to no flavor. Fresh rosemary packs a mean punch, but when it's dry, rosemary has no aroma or taste. Using a 3.5 pound pork loin, create a paste using 2 to 3 table spoons of olive oil, 3 table spoons each of fresh rosemary, sage, thyme and minced garlic. Add 1 to 2 table spoon of fresh ground pepper to the mix. You may want to adjust the quantities of everything according to your amount of pork loin and taste. For my pork loin, these quantities were perfect. Place the herbs, garlic, olive oil and pepper in a food processor and mix everything to a fine texture. This creates your paste. When the paste is finished, your kitchen will be filled with a wonderful aroma. Rub the paste all over the pork loin and refrigerate the pork loin a day prior to cooking. The author is dead on about using a thermometer. You don't want an undercooked roast. At the bottom of the pan, I added carrots, diced onions and white wine. I also created a gravy using 2 cups of chicken stock, 2 table spoons of corn starch and the pan drippings.
I have now made this several times and each time I experiment a little -- but it always turns out FABULOUS! First, I ALWAYS use a meat thermometer and take it out when the meat reaches 160 degrees. The other thing I always do is sear the meat before I put it in the oven. That way I don't need to turn it during cooking. I also have substituted 1 cup of apple juice for the wine and cook it in the bottom of the pan -- it helps keep it moist and the apple juice makes a terrific gravy. (I serve this variation with the Awesome Sausage, Cranberry and Apple Stuffing found on this site -- terrific combination!) It also makes a great take-away weekend dish. I make the rub and liberally place it all over the meat, often adding a little chopped spinach and garlic to stuff inside the roast. (Take a large sharp knife and pierce the center of the roast at it's end. Turn over and do the same to the other end, creating a "tunnel." Stuff the spinach mixture into the center with the back of a wooden spoon.) Then I wrap in plastic wrap and take it with me on weekend getaways or to family affairs. It's always a big hit!
WOW! This was my first attempt at a pork roast and it couldn't have been easier. I had a 3.5lb center cut loin, so I doubled the oil and herb mixture. I also added thyme and basil. I put a little bit of white wine and water into the bottom of the roasting pan and scattered sweet onion slices and baby carrots all over. I placed the loin on the roasting rack and tucked sliced red skin potatoes all around. I sealed the pan with foil and roasted it for two hours without basting. It came out AMAZINGLY moist and perfectly done. I added some salt and pepper to the pan liquids (there was A LOT) and thickened it up to make a delicious gravy. I will most def use this again! Thanks!
Well, Hubs was not at all thrilled last night when I told him we were having roasted pork loin. He much prefers pork tenderloin. I used a 2 lb. 4 oz. roast. I made the paste with the garlic, about 2 T. fresh rosemary, salt and pepper, and just enough olive oil to bind it together. I did not pierce the roast. I just rubbed the paste mixture all over it. I roasted this uncovered, and really didn’t have enough drippings to baste it, so I skipped that. I used a remote thermometer, which is perfect for this kind of thing. I roasted this to 145 degrees, which took a little over an hour, tented it, and let it rest for 10 minutes while I made the gravy. For the gravy I used the little bit of drippings I had (maybe 2 T.), 1/2 cup each chicken broth and white wine, 2 T. of flour, and salt and pepper. This was perfectly moist and Hubs declared this the BEST pork loin I have ever made. He even wants to have it again! That says it all - five stars!!
I've made this twice for my family, and they absolutely love it. One caution--I think the cooking time is over stated. My 4 pound boneless pork loin was ready in an hour and a half--it would have been dry had I left it longer. Easy, delicious, healthy--I served it with roasted potatoes and fresh broccoli, fruit salad and home made wheat rolls. Awesome.
Very good if you like rosemary and garlic. We really enjoyed it. For those of you who said it came out dry, you need to remove the roast from the oven when the temperature is around 135 or 140 at the most. Then, tent it with aluminum foil and let it rest for at least ten minutes to let the juices reabsorb. The residual heat will continue to cook the roast and it should reach an internal temp of 145. Anything more than that and it will be dry.
I used a 1.8 lb. loin and I cut down the cooking time to 1:15. I used slightly less rosemary, more gahlic and omitted the wine for health reasons. I happened to have a nice bottle of garlic infused extra virgin olive oil that I used also. Put it in a plastic bag and marinate for a few hours. This is a wonderful recipe! I thank the original poster.
Wow! I made a paste out of fresh garlic, fresh rosemary, fresh sage and some sea salt and put that into the pockets of the loin. Then I added some olive oil to the remaining paste and rubbed that over the loin. I put some potatoes and rings of onions in the same pot. I used a LeCreuset dutch oven with the cover on for 1 hour and turned the roast over and kept uncovered for an additional 30 minutes. I didn't have white wine, and I think because I had kept the cover on for the majority of the cooking time, there were natural juices in the pot, so we put those over our dinner. This was the best pork loin I have ever eaten.
This is soooo tender & juicy. WOW! I used chicken broth instead of the wine. I do have a comment about the cook time, I used my corning ware & on average, whatever I make in a corning ware dish usually takes about an hour longer to cook. So maybe that is the reason that some had a problem with dryness using the 2 hour cook time. I also used common sense & stuck a meat thermometer in the roast. This was a good roast, thanks Kathleen!
A handy tip for really tender pork....soak the entire thing in the refrigerator for at least 24 hours beforehand in a deep bowl of extremely salty water (too salty to taste). I add about 1 cup of salt and a cup or 2 of white vinegar and enough water to cover the roast entirely. I also add quartered onions, minced garlic, pepper, bay leaf and rosemary. This 'bath' infuses into the meat and tenderizes it so you will have a gorgeous moist roast as an end result. It makes a lot of tasty pan juices too so you may need to empty some out into a dish to save for making gravy later. A halved onion placed into the roasting dish adds flavour to the juices aswell. The juices will be rather salty though so be sure to add a bland thickener like cornflour (not Gravox) and some water to tone it down and taste/adjust as you go. It's best to buy a boneless roast too because mine had the bone still in and it proved rather difficult to cut...not very elegant slices. This was my first ever attempt at making a pork roast and my dinner guests raved about it and asked for my husband's secret "pork bath" technique. It's not a secret anymore now!
Wonderful! My husband is not a fan of pork and even HE loved it! As suggested by another review, I marinated the pork in the olive oil/rosemary/garlic mixture overnight. Then I put a layer of thin sliced onions in the bottom of the crock pot. I added the pork, marinade, a can of chicken broth (in place of the wine) and potato wedges. It cooked on high while I was at work (mine cooked 10 hours). The meat was so tender, you didn't need a knife. This was wonderful. I will definitely cook this again!
I made a few changes and it is still great. I first rub olive oil over the entire loin, rubthe loin with rosemary,thyme and garlic, salt and pepper to taste, then sear the rost on all sides. Place the roast in a glass baking dish and add a wine of your taste to the dish. Bake at 350 for 40-45 min. or until the thermoter reads 150 then let the loin rest for 5 min. or until the temp is 160. Turns out great every time and the loin is juicy and very tasty.
Yum! I made this tonight and I thought it was easy and delicious. I took it out at 155 degrees and let it sit for ten minutes before slicing and it was so moist. I also skipped the wine and made a gravy out of the pan drippings and some water and flour, and it was wonderful! Thanks for a great recipe.
I wanted to try something new and since my mom came to visit, I thought this would be nice. I was wrong. IT WAS GREAT! I paired it with rice and a veggie and used the same wine I used in the recipe to go along. Mom was impressed, hubby was full and I am a satisfied kitchen-witch!
Very moist & FULL of taste! Made it for my husband for valentines day! Here's some tips! 1.) Always use your meat thermometer, if your loin is not moist, you probably overcooked it, all ovens and bake times vary...you paid good money for your meat, so cook accordingly! If you buy a loin that is packaged as one, but opens into two, Seperate them & roast side bey side. Stick the thermometer in the largest lion. I always take mine out at 165 degrees. 2.) I used Sherry as my wine. I poured the sherry in the pan with my loin, and afterwards added a little chicken stock and cornstarch for EXCELLENT gravy!!! 3.) While you have out the Sherry, reduce some mushrooms in Sherry, YUM! This is a recipe that is too tasteful and easy to pass up!!!!
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.
A wonderful, flavorful dish. I roasted some potatoes with the loin and the entire house smelled fantastic. A have again according to my 3 sons and hubby. Thank you!
Made this on the pellet smoker last night and it was awesome! Loo-oove garlic in my pork roasts! We bought some of those Costco Pork Sirloin Tip Roasts for $1.99/lb. Will definitely do this again. Plan to use the leftovers in a cuban pork pineapple taco (Rachel Ray recipe).
Followed "andeesings" suggestions: Seared the roast (but on stove-top) in a cast-iron Dutch oven. Followed another & lined the bottom with thin-sliced onions. Still another suggested some sherry in the bottom. I can't resist sherry & onions! Threw it in the oven & turned it every 20 minutes, checking each time with the Thermo-pen. It came out amazingly juicy & flavorful! I didn't bother with gravy, since I was serving it with saffron rice (YUM!), with peas, but I did pull the beautifully browned & flavored onions out, to top the pork slices. The wife said that she doesn't want to go to restaurants anymore... be careful what you wish for!!! Thank you Kathleen Burton & AllRecipes! 12/25/15 - Did this again, with a 1-3/4 lb loin roast, but on the rotisserie, over the grill (78 F, on Christmas Day, in Va. Beach... YAY!) Replaced rosemary with fresh basil, this time (YUM). Grilled 10 min over direct heat, to sear, then 40-50 min over indirect heat, on the rotisserie, 'til it got to 145 F. It came out beautiful! No wine sauce or onions, this time, but the pork was PERFECT!
I used chicken stock instead of wine, but this recipe is fantastic! Can't give it enough stars. I actually mixed the rosemary, s & p, and garlic together, drizzled a little oil and rubbed the loin down, than rubbed again with garlic mixture and let marinate covered in fridge a couple of hours.
This is an easy and fabulous recipe. However, 2 hours at 350 is way too long to cook a 2 pound roast. I baked it at 325 for 1.5 hours and it came out moist and delicious. I used a whole can of beef broth instead of wine and I added it from the start instead of at the end.
Really, really good. I used 1 Tbls salt which I think was just a little too much. I thought the Rosemary was a little strong too. The garlic was also strong. So, my husband and I slurped up the whole thing! I'm kidding. Well, there was a little left! Actually, I will ease up on the salt and rosemary next time but everything else will remain the same. I did a pork tenderloin which was two pieces, each weighting about one lb. I baked for the first hour covered and removed the foil for the second hour. I had lots of juices in the pan, so I removed the tenderoins to a platter and covered with foil to rest. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbling juices and reduced the heat so it could simmer for about 5 minutes. Yum. Anxious to try again.
I LOVED THIS RECEIPE!!!! It made my pork roast come out nice and juicy!! The garlic and oil are a wonderful blend! I subsituted the rosemary with Thyme and it was still wonderful! KUDOS!
Very good and moist but reduced cooking time. It only took 45 minutes for it to come to temperatures. The 2 hours seems over kill for a 2lbs roast.
DELICIOUS! I cooked it in the crockpot for 8 hours on low and it was so juicy...I added a little flour after removing the roast and made gravy but it was so moist, we didn't really need it.
I made this tonight w/a couple of adjustments. My pork loin was 4.5lbs so I browned all sides in a skillet, then made the deep cuts, put the garlic, rosemary (I used fresh fm my yard)added some soft butter and lemon zest. I doubled the sauce and covered the pork in the remainder and poured olive oil on top. After 45 minutes in the oven I covered it in white wine and chicken stock. When the pork was done I took the pan juices, put them in the original browning skillet and added flour to thinken. Even my 4, 5, and 7 year olds ate it and loved it!! Thanks for the recipe!!
What a terrific recipe! First, I've browned the loin on the skillet, until deep golden brown color 2) I used fresh rosemary, finely chopped to mix with garlic, and also left 2 pieces whole to put on top while making it.. be sure to leave 1 fresh stem, to garnish once prepared 3) I used coarse sea salt, fresh ground pepper...first large and fine ground 4) olive oil first cold press 5) i made a 5 pound loin, cut into 2 pieces. cooking time was approx 1h25min @ 350...the last 10 mins were at 375. I used thermometer, and set the meat out to rest for 10 minutes at 160 degrees. 6) gravy, i used yellow tail Riesling, and it turned out great... served with cubed potatoes, mixed with butter, a tad of olive oil, and freshly chopped parsley - a must have if you haven't already tried! meat was tender. Both my wife and mother-in-law had seconds, and licked their fingers! I wouldn't change anything for next time! enjoy!
I followed a review, rather than the recipe. What I did was I grated 4 cloves of garlic, added 1-1/2 teaspoons of rosemary and a 1 tablespoon of olive oil in a ziploc bag with the loin. I refridgerated for 2-4 hours and baked at 350 for 1 hour and 45 minutes. No searing was needed. It came out crispy on the outside and was PERFECTLY moist on the inside! Hubby enjoyed it, so it's a keeper.
I used fresh chopped rosemary (double the amount), mixed it with crushed garlic and olive oil, then rubbed over tenderloin. Added salt & pepper and put in crock pot with white wine. Cooked for 8 hrs., then thickened juices with cornstarch before serving. Fabulous and so easy!
Flavorful and tender!! Followed the advice from the reviewer who's review was the "most helpful." Put the garlic, olive oil, rosemary, salt and pepper in the blender to make the paste. After putting some in roast, rubbed the remaining on roast and marinated it over night. Also used carrots, onion and celery and put a little wine and chicken stock in bottom of pan.
An easy and tasty pork roast, though I am glad I did listen to the previous reviews and reduced the cooking time--about 1 hr 15 minutes for 2+ pound roast. Served with rosemary potatoes that I cooked in the same oven as the roast (less time) and green beans. Made sandwiches with apricot preserve spread with the leftovers.
i had a small roast, only about 1.5 lbs and seared it in my dutch oven w/ the olive oil. I used fresh rosemary from my garden and followed the other instructions as written. About 2 hrs in the oven at 350 with the lid on the dutch oven...delicious!!!
So yummy and full of flavor!! Made the following adjustments for a 4 lb. pork loin: 8 cloves garlic, 3 tablespoons fresh rosemary, 2 tsp. kosher salt, 1/2 tsp. pepper, 1 tsp. dried thyme (didn't have fresh), and enough olive oil to form a paste. I mashed it all up with a mortar and pestle, rubbed it all over the pork and marinated it in a large plastic bag for 3 hours. It took 2.5 hours (165 degrees internal temp) to cook. FANTASTIC!
My girlfriend Amber and I borrowed a boneless pork loin (2 lbs. trimmed) from her grandmother! So we searched the web and came across this recipe. We critiqued the recipe somewhat and the cooking time according to the cut of pork. The result was fantastic! We used a little bit of bacon grease for the rub and used fresh rosemary not dry. We also basted several times throughout the roasting process and did not turn the meat at all. The result FIVE STARS!!!!!
My mouth is watering! I used the basics of this recipe, but I decided to stuff it with minced garlic, onion and herbs, then added a bed of onions, green beans, red potatoes and carrots to the pan, covered for 2 1/2 hour at 320 degrees. The meat falls apart, and melts in your mouth!
I used a 4.5 pound double top loin, separated into two pieces side by side. I doubled the rest of the ingredients accordingly. At 1 hour and 45 minutes the temperature was already at 160 so I immediately took it out. The pork was moist and delicious even though I let it cook just a little too long. I think it was a little heavy on the rosemary and olive oil, but the garlic was just right. The strong rosemary taste and aroma was fine for the first meal, but it didn't work so well for leftover sandwiches. Overall this is an easy and quick recipe worth repeating.
Rosemary and garlic was tasty combo with the pork. Due to time restrictions i browned the pork on the stove and then placed it in the crock pot on low with the garlic, rosemary, wine, some chicken broth and some chopped onion. I cooked a 2.5 lb roast for 6.5 hrs, and i over cooked it a bit. Was probably done about 5- 6hrs. I made a homemade gray from the crock pot juices to have over the pork and mashed potatoes. A perfect meal for a cold rainy evening. (Next time i won't over cook the pork and it will be even better ;) )
Very good. I also found the rosemary a bit overwhelming. I will try this again with different spices.
Wonderful recipe Kathleen, and the aroma when it was cooking made my guests feel so welcome! I used a bit more of the crushed garlic that is all prepared in a jar, and I didn't have wine, but used apple juice and it was great.Will definately do this one again! Thanks.
One of my fave pork recipes. To make a really good paste, try using a mortar & pestle. It will grind everything smooth & combine the herbs with the oil better.
This came out dry -- so I will not make it again. I followed the recipe exactly & was disappointed.
Great recipe. Really easy and very good. Next time I make this, I think I'll double the garlic paste to give the roast that much more flavor.
I usually put the roast on a rack in a shallow pan (about 2" sides). I preheat the oven to 425 degrees Farenheit, cook the roast for 20 minutes (regardless of size), then add 1" boiling water to the pan, reduce heat to 350 degrees, and cook an hour and 15 minutes longer. Test with instant read meat thermometer - if it's 153-155 or higher, remove from oven, tent loosely with foil, and let sit for at least 15 minutes. I don't use a paste, I just sprinkle with granulated garlic and seasoned salt. This roast is so delicious!
Wanted something different for Thanksgiving. This turned out wonderful and got rave reviews from family. The only thing I change was to put the roast is a oven bag. This recipe will be a permanent in our home. It was a 2 1/2 lb roast and only took 1 1/2 hour to be done.
This totally WOWED my guys!! I put it in the crockpot for 6 hours and I used Rhine wine. The gravy was amazingly good! Thanks for the great recipe!
I did this in the slow cooker and it was AMAZING! It makes fabulous sandewiches the next day too!
We did not like this at all. Rosemary flavor was wayyyy too strong.
Quite yummy! I didn't really follow the recipe by the letter. In a blender, I put some olive oil in the bottom of it. I have a large blender, but it was just enough to cover the blades, then I added about 2 tbs of minced garlic and I have fresh rosemary growing in my kitchen window, and I took two long sprigs and removed the leaves and tossed those in to. I used 1/2 tsp of pepper and we don't use salt in this house. I whirred it all up together until it was a green goo. It didn't look great, but it sure smelled great! I have a Deni 45 blade Meat Tenderizer (considerably cheaper than the one Alton Brown recommends), so I used that all over the pork. I thought at the time, "This is a great cut and won't need it." I was right, but the flavor it added! More on that in a minute. I then poured the green goo into a plastic bag, I put the heavily blade-punched pork in, squeezed out the air and kneaded it all over and stuck it in the refrigerator for about two hours. I took it out, placed it in a glass baking dish with only a smidgeon of water in the bottom and did nothing else. My roast was 3 1/2 lbs, and was ready in 1 1/2 hours (this came straight out of the refrigerator too, so the timing in the recipe is definitely off, but the blades could have influenced that change). One taste and WOW! That blade punch thingy spread that flavor throughout the meat. I didn't use the wine and I didn't make any gravy. It simply wasn't needed. My family LOVED it. It's a sure win!
This was fantastic! My new favorite way to make pork. It was so tender and flavorful my guests loved it. I did let it sit for several hours with the garlic and rosemary, and forgot to do the wine gravy. It didn't need it! It was good anyway! Will definately cook again!
SO EASY TO MAKE AND TASTY TOO. AND I MADE A 5 1/2 POUNDER..
I used a 3 pound pork loin and followed the recipe *almost* exactly (I always hate when people say they followed the recipe exactly and then proceed to tell you that they left out the chicken in the chicken parmesan!). I covered the roast for most of the cooking time (1 hour 45 minutes) and then raised the temperature on the oven to 425 and cooked it for another 15 minutes without the covering. I have a convection oven, which I always use when roasting meats. In the end, this was really wonderful. It is EASY, and the flavor made it seem like it took forever to prepare. Thanks so much for the recipe.
This was restaurant quality, we roasted some potatoes in the same pan, for the whole 2 hours, it was soooo good, with steamed broccoli on the side. We also basted it with 1 cup of chicken broth.
Excellent dinner and easy to prepare.
Very nice! I didn't have rosemary, so I left it out...still wonderful! The wine sauce was a pleasant change from a thick gravy. Blended some in the food processor with sweet potatoes and orange juice for my 9-month old...he loved it!
Very good and simple. Used fresh rosemary. FYI unlike most herbs, fresh rosemary is very strong and so you use less than what is called for dry. I threw in some carrots, potatoes and onions into the covered pot as well, coating it with the same oil mix. The wine sauce at the end really was that extra special touch that made this dish stand out. I think that next time I'll add the wine to the pot and let it cook in it the whole time.
I made this exactly as directed. The flavor was great. The meat was fork tender. 10 out of 10 people loved it. I lined my pan with foil but wish I had not. I think I would have had tastier drippings if I had not lined the pan.
This turned out fabulous. My boys were raving before I even got the last plate dished up. The only change I made was to mix garlic, rosemary, salt and pepper together and stuff it all into the holes I cut. OMG! It was fantastic!
Easy, quick, and delicious. PLEASE use a reliable meat thermometer.... my 2.75# roast only took 1.75 hours to cook.... temps and shape of roast affect cooking, and by using the thermometer, my roast was juicy, flavorful, and *not* dried out at all. I had to use minced garlic from a jar as I was out of fresh, and it was still yummy.
We did not like this at all which was surprising because it gets such great reviews. The roast itself tasted good and it was tender however the rosemary was just awful and overpowering. We will probably try this again but using our own blend of spices.
This was fabulous! I am a new cook; learning mostly from reading reviews from allrecipes and trying different things, and this was great! I used a 3lb boneless Rib End Roast (also called a Blade Roast)and tried to increase the other ingredients by 50% since it was a bigger piece of meat. I also baked it covered for 20 extra minutes, and let it sit for 15 minutes before cutting into it. It was really good: my husband who will eat anything but takes alot to be impressed, said it was better than something he'd get in a restaurant. The only thing I'll do different next time is use a little less olive oil.
Of all the recipes I've rated here, this is the first one I've given 5 stars to. It's easy, relatively quick (you can go do other things while it's roasting) and comes out delicious. My leftovers were gone by the next morning. I left out the wine, but plain water worked just fine. I added some chopped onions and mushrooms to the roast's casserole dish then reduced the liquid in the pan while the roast rested, then added a little corn starch/water mixture to thicken. Very good.
I followed one of the previous reviewers suggestion using crushed fresh garlic 3 cloves, dry rosemary and some Olive Oil, and made a paste letting it rest for a couple of hours. Next time I will let it sit overnight. I also put garlic slivers throughout the roast. I had a 4.20 lb roast and cooked for 1 1/2 hours. Turned out awesome. served with mashed potatoes, the gravy from the drippings, and baked carrots. Fresh carrots sliced put in foil, with some water, butter and sliced onions baked the last 45 minutes, the carrots are sweet and just perfect.
Modified a little by using rosemary and tyme along with fresh roasted garlic and rubbing it down with it. I went by a thermometer vs cooking it for 2 hours so that it wouldn't come out dry! Came out very juicy and wonderful!!~
Excellent Pork Loin recipe! I nuked the olive oil, crushed garlic and fresh minced rosemary for about a minute. The garlic disolved into the oil, which I then separated from the rosemary and injected into the pork. The remaining rosemary/oil was rubbed on the roast and stuffed between the two loins that I tied together with roasting twine. I also dusted the roast with onion powder, garlic powder, salt and fresh ground black pepper. Very moist and flavorful!
I tweeked this recipe by using leaf marjoram with the garlic and salt/pepper, making enough to accomodate a 2# or so pork loin roast, using a food chopper to incorporate the garlic, marjoram, salt and pepper. I scored both sides of the roast, rubbed in my seasonings and wrapped it in plastic wrap and marinated it in the fridge over night. I browned it and then put it in my pressure cooker/with water, a little more salt and onions for one hour. It turned out great. Marjoram, garlic and pork go very well together as most Polish people will attest to as they use this combo in making Polish sausage. I also rubbed my marjoram before adding it to the garlic to bring out the flavor.
This is a simple and delicious way to make a roast...I prefer thyme to rosemary, which works just as well...the leftovers made great pork fried rice the next day.
This was so easy and fantastic tasting. I used a meat thermometer and it only took about 1 hour and 20 minutes to cook a two pound roast. I covered it for the first hour to keep it moist. Great served with boiled red potatoes.
Generally, I don't like a lot of pork and I had never made any until last night. This recipe was so good, I think I may have changed my mind about pork! Using the suggestions of others, I made the paste, applied it to the loin, and let it marinate in the fridge for a couple of hours. When I baked the loin, I added the wine to the pan only because it was really lean and I thought it needed a little liquid. The finished product was moist, very flavorful, and delicious. My husband loved it! Last night, I thought there might be a little too much rosemary for me but I had some for lunch today and didn't notice the extra at all. Next time I might brown it first before putting it in to roast only because I like the look better. The taste was fabulous with out the browning. This is a wonderful recipe, very easy, and I felt great about serving it.
Delicious and easy. I used a big pork roast that I cut into thirds and used about 2 lbs of it. Much cheaper and now I can make it two more times! I followed the recipe pretty closely but used some suggestions from other reviewers. I rubbed the roast with a salt and pepper mixture then made a paste with the olive oil, fresh rosemary, garlic, and more salt and pepper. I cut into the top several times and mushed in some paste, then rubbed the rest of it all over. I put it in a Baggie in the fridge for an hour or two until I was ready to cook it. I seared all sides in a Dutch oven, put in some homemade turkey stock left over from thanksgiving and popped it in the oven. It was up to 150 in 1 1/4 hours. Then I added the wine, a little bit of corn starch, and added some sautéed mushrooms to make a yummy gravy. Yum yum yum!
I decided to make this for Sunday dinner, and was a little worried about not having the time to marinate in advance, based on other reviews. There was no need for worry. The pork was tender and flavorful and the sauce was delicious. It paired well with roasted sweet potatoes and broccoli and rated a 'thumbs up' from the family. I used fresh rosemary (3 tablespoons based on another reviewer) and less olive oil than called for.
This was absolutely delicious. I had a 2 lb. top loin and roasted it for an hour at 325, then switched over to convection at 350 for 30 minutes to crisp it up. This really was yummy - moist, flavorful - and we'll have leftovers to slice thin with mustard and a slice of onion for sandwiches tomorrow.
Smelled excellent while cooking, but the rosemary was too coarse. I found myself scraping it off the meat while I ate it because it is bitter to taste and felt like I was eating twigs. Summary, Good flavor, but terrible texture. I would place the rosemary in a mesh bag and place it in the sauce to get the flavor but not the pieces.
I thought this turned out nicely. It was moist and flavorful. Once I applied the paste, I let it marinate in the fridge for around three hours. I used about a tablespoon of fresh rosemary, but I wish I had used more. My roast was around five pounds, so it did take longer--closer to 1 1/2 hours.
This was so good! Though I have been cooking many years, I am usually afraid to roast meat as it is so easy to overcook. Juicy and delicious, and so easy. My family loved it!
Nice and easy but takes a while. Instead of dried rosemary, we used fresh rosemary and sage, and for 2.5 pounds, it only needed an hour and a half to cook. We also browned the whole outside first, and poured ~1/2 cup of wine in to the skillet while it was in the oven to add some extra flavor.
I made this for Christmas dinner. It was very tender and tasty. Very good mix of garlic and rosemary. I made a paste of the oil, garlic,salt,pepper and rosemary then put it on the roast. I also browned the roast before putting it in the oven to sear it.
Overpowering is all that comes to mind of this dish. The rosemary flavor was so strong I still have an aversion to rosemary 2 months after making this. The meat was very tender on the upside, but my husband agreed this recipe just was not for us.
My roast had the bone in and was very thick so my cooking time was increased by 1 hour!! But if you use the thermometer after the first hour, you won't go wrong!! I took it out at 130 degrees ish ( closer to 135) and wrapped it in the foil with the white wine and let it sit for 30 minutes!! EXCELLENTE!!!
This is our favorite recipe for pork. It just doesn't get much better than this. The first time I made this, I forgot the wine.. it was so incredible, I've never bothered to add it since. Other than that, I make it as directed, but I use fresh rosemary, instead of dried. I usually make the paste and insert in the roast (be sure not to skip that step, it makes all the difference), then place in the frig for at least an hour before roasting. Absolutely marvelous.. thanks for sharing!
Outstanding! I followed suggestions of others to add a little wine to the pan as the roast cooked, and basting with pan juices regularly.
This was my very first pork roast that was not dry! It was so tender and juicy. THANK YOU!!! I turned the oven off 15 mins before the end and let it sit for about 30 mins - wonderful!
The roast was full of flavor and very juicy. Like many others have written, watch the roasting time. Ours was done in about 75 minutes.
My family loved this! Surrounded my 1.97lb. pork loin roast with 3 red potatoes, 2 parsnips, 1 rutabaga, and 3 carrots. Basted all every 20 mins. Done in 1.5 hours. I thought the 1/4c. olive oil would be too much, but it worked out great. Internal temp was 168 degrees when I pulled it out of the oven. Moist Moist, and did I say MOIST! Definitely use this recipe again.
The seasonings for this were wonderful!!! I cooked this in a slow cooker instead - on low for 6 hours. I added cut up red potatoes and baby carrots to the pot - then covered with additional white wine and chicken broth.
This was very good, but I didn't use enough salt. "To taste" is so vague, I wish there had been a measurement. We accompanied this with Roasted Potatoes with Greens from this site and they were perfect go togethers. I'll likely do the roast pork again, with more generous amounts of salt.
Wonderfully tender pork loin. I did not have rosemary but substituted dried ground fennel seed. I sautéed sliced fennel root and onion until almost caramelized and added them to wine and pan juiced and let them reduce a bit. It was wonderful. I even sliced, added sauce and froze- reheated a month later and still wonderful. Hubby is heating leftovers for breakfast. I think this is going to be a guest dish.
This recipe turned out awful. That is unless you like the taste of hay!!! It took far longer to reach temp than stated, the meat was dry, there was far too much rosemary, and the sauce was gross. I followed the recipe perfectly and even thought my husband and I aren't picky eaters, we couldn't stomache the taste! Sorry.
I've been making my pork roasts like this for many years except I use parsley instead of rosemary and corn oil instead of olive oil. I also marinate the pork loin in all the ingredients for a least 3 hours or overnight. This is one of my families favorite ways to eat pork!
This was a wonderful recipe which is now one of my favorites. The cooking time is only about 1 1/2 hours. Otherwise it is too dry.
So easy and so delicious! Only change was 5-6 garlic cloves. Used fresh ground pepper. Wife loved it! Wallet-wise; pork loin was 1.99 a pound! Why make a hamburger at 5.99 pound when you can have this masterpiece and a good memory!
I cooked this loin in a roaster oven with vegetables. I placed baby carrots (about a pound), chopped potatoes (about 2 pounds), 2 chopped onions, and a couple of chopped garlic cloves tossed with olive oil on the bottom of the roaster and then placed the pork with the rub on top. I had to cook the pork loin 70 minutes, perhaps it took longer because of the extra ingredients, but I used to meat thermometer to check for doneness. I removed everything from the roaster when the meat was at the proper temperature and then made the sauce according to the recipe. The meat came out tender and with a deliciously savory rub, and the vegetables were a wonderful accompaniment. I reheated the meat three times for subsequent meals and it still was tender and savory.