Best 10 Buttery Garlic Rosemary Pork Loin Roast Recipes

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Indulge in the irresistible flavors of "buttery garlic rosemary pork loin roast," a culinary masterpiece that tantalizes taste buds with its symphony of rich, savory, and aromatic notes. Picture a succulent pork loin roast, generously seasoned with garlic and rosemary, then lovingly seared to perfection. The result is a dish that is both elegant and comforting, perfect for a special occasion or a cozy family dinner.

Let's cook with our recipes!

ROSEMARY GARLIC PORK ROAST



Rosemary Garlic Pork Roast image

Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!

Provided by Joanna Cismaru

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

4 pounds pork loin
¼ cup olive oil
1 tablespoon thyme (fresh or dry)
1 tablespoon rosemary (fresh or dry)
4 cloves garlic (minced)
½ teaspoon red pepper flakes
2 tablespoon parsley (fresh chopped)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 bulbs garlic (cut in half)

Steps:

  • Preheat oven to 375°F.
  • In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
  • Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
  • Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
  • Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
  • Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.

Nutrition Facts : Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 404 mg, ServingSize 1 serving

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC



Roasted Pork Loin With Rosemary and Garlic image

Make and share this Roasted Pork Loin With Rosemary and Garlic recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 6

1 (2 3/4 lb) boneless pork loin
1 tablespoon minced fresh rosemary
4 garlic cloves, minced
salt
fresh ground black pepper
1 cup dry white wine

Steps:

  • Preheat the oven to 350°F.
  • Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  • Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
  • Remove it from the oven and let the meat rest about 15 minutes before slicing.

Nutrition Facts : Calories 447.1, Fat 26.2, SaturatedFat 9.1, Cholesterol 131, Sodium 106.3, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 41.2

PORK TENDERLOIN WITH ROSEMARY



Pork Tenderloin with Rosemary image

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 6

Cooking spray for greasing pan
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (about 3/4 lb)
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

Steps:

  • Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
  • Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
  • Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

GARLIC ROAST PORK LOIN



Garlic Roast Pork Loin image

Provided by Food Network

Number Of Ingredients 6

2 1/2 to 3 1/2 pound boned and rolled pork loin (8 to 10 inches), bones kept if available
4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers
Few sprigs rosemary, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup wine, for deglazing

Steps:

  • Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

ROAST PORK LOIN WITH ROSEMARY AND GARLIC



Roast Pork Loin With Rosemary and Garlic image

Butterflying the pork loin isn't difficult, but many butchers will do it for you.

Provided by Federica Cucinelli

Categories     Garlic     Pork     Roast     Christmas     Easter     Rosemary     Pork Tenderloin     Christmas Eve     Bon Appétit

Number Of Ingredients 7

8 garlic cloves
1/4 cup fresh rosemary leaves
1/2 teaspoon kosher salt plus more
2 tablespoons olive oil
1 4-pound boneless pork loin
Freshly ground black pepper
2 cups dry white wine

Steps:

  • Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
  • Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.
  • Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours. Transfer to a carving board; let rest at least 10 minutes.
  • Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
  • DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.

ROASTED GARLIC AND HERB PORK ROAST RECIPE BY TASTY



Roasted Garlic And Herb Pork Roast Recipe by Tasty image

Here's what you need: garlic, olive oil, Kroger® Boneless Whole Pork Tenderloin, kosher salt, freshly ground black pepper, dried thyme, dried rosemary, rubbed sage, garlic powder, dijon mustard, unsalted butter, fresh rosemary, fresh thyme, garlic, all purpose flour, white wine, chicken stock, kosher salt

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

5 cloves garlic
¾ cup olive oil, divided, plus 1½ tsp
1 Kroger® Boneless Whole Pork Tenderloin
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon rubbed sage
1 teaspoon garlic powder
3 teaspoons dijon mustard
3 tablespoons unsalted butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoon garlic, minced
3 tablespoons all purpose flour
¼ cup white wine
2 cups chicken stock
½ teaspoon kosher salt

Steps:

  • Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
  • Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
  • Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  • Preheat the oven to 350°F (180°C).
  • Remove the pork loin from the marinade.
  • Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
  • Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  • Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  • Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
  • Enjoy!

Nutrition Facts : Calories 1032 calories, Carbohydrate 40 grams, Fat 82 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams

GARLIC ROSEMARY ROASTED PORK LOIN



Garlic Rosemary Roasted Pork Loin image

I have this pork loin in the refrigerator and get the bug to do rosemary crusted something with it. I searched for my available ingredients and find I really need to go to the store but think this will work out. It was wonderful with mashed potatoes and oven roasted asparagus! Hope you enjoy

Provided by TishT

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs boneless pork loin roast
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
1/4 cup olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 for 2 hours, turning and basting with pan liquids.
  • After 2 hours remove pork 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.

Nutrition Facts : Calories 624.3, Fat 35.5, SaturatedFat 9.9, Cholesterol 183.9, Sodium 134.2, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 65.2

GARLIC ROSEMARY PORK LOIN ROAST RECIPE



Garlic Rosemary Pork Loin Roast Recipe image

Provided by charlotteh371

Number Of Ingredients 10

3 lb. boneless pork loin, well trimmed
3 cloves garlic, minced
2 tbsp. grainy mustard
1 tbsp. chopped rosemary
1 tsp. chopped thyme leaves
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs
3 tbsp. melted butter
1 tbsp. brown sugar

Steps:

  • DIRECTIONS Preheat oven to 400°. Line a 13"-x-9" pan with foil and place a wire rack on top. Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.) In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes. Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize. Let rest for 10 minutes before slicing into 1/3" pieces. Serve pork warm with extra pan juices.

Tips:

  • Choose a pork loin roast that is about 3 pounds in size. This will ensure that it cooks evenly and doesn't dry out.
  • Sear the pork loin roast on all sides before roasting it. This will help to create a flavorful crust and keep the meat moist.
  • Use a meat thermometer to ensure that the pork loin roast is cooked to an internal temperature of 145 degrees Fahrenheit.
  • Allow the pork loin roast to rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.
  • Serve the pork loin roast with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.

Conclusion:

Buttery garlic rosemary pork loin roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of butter, garlic, and rosemary creates a flavorful crust that is sure to please everyone at the table. Serve it with your favorite sides for a complete and satisfying meal.

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