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Roasted Pork Loin
April 24, 2012

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!!

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