Roasted Pork Loin Recipe: Juicy 7-Ingredient Fuss-Free Roast
A timeless oven-roasted pork loin recipe infused with garlic, rosemary, and a silky white wine pan sauce—perfect for any occasion.
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Classic Roasted Pork Loin with Garlic and Rosemary
Looking for a show-stopping main dish that’s as simple as it is impressive? This oven-roasted pork loin delivers tender, juicy slices flavored with aromatic garlic, fresh rosemary, and a savory white wine pan sauce. Perfect for holiday dinners or easy weeknight feasts, this recipe is your go-to for flavorful, fuss-free pork any time of year.
Why You’ll Love This Roasted Pork Loin
- Succulent and Juicy: Careful roasting ensures the pork stays tender and moist.
- Deep Flavor: Garlic and rosemary add robust, classic flavor.
- Simple Prep: Minimal ingredients and easy steps.
- Elegant Presentation: Impressive enough for guests, simple enough for weeknights.
Ingredients
Gather these simple, high-quality ingredients for the best results:
- 1 (about 4 pounds) boneless pork loin roast
- 4 garlic cloves
- 2 tablespoons fresh rosemary leaves (or 2 teaspoons dried rosemary)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
Step-By-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) for even, gentle roasting.
- Make the Garlic-Rosemary Paste: Use a mortar and pestle to crush garlic, rosemary, salt, and pepper into a fragrant paste. If you don’t have a mortar and pestle, finely mince the ingredients and mash together with the side of a knife.
- Prepare the Pork: Use a sharp knife to pierce the pork loin in several places. Press some of the garlic paste deep into these pockets. Rub the remaining mixture and olive oil all over the pork, coating it evenly.
- Roast the Pork Loin: Place the prepared pork in a large oven-safe pan or roasting dish. Roast in the preheated oven. Turn and baste the pork with its pan juices every 30 minutes.
- Check for Doneness: Continue roasting until the center is just faintly pink and an instant-read thermometer reads 145°F (63°C) when inserted into the thickest part (about 90 minutes to 2 hours depending on size).
- Rest the Meat: Remove the roast to a serving platter and tent loosely with foil. Let it rest while you make the sauce.
- Make the Pan Sauce: Set the roasting pan over medium-high heat on the stove. Carefully pour in the white wine, scraping up any browned bits (these add flavor). Simmer for 3 to 5 minutes until slightly thickened and the alcohol has cooked off.
- Serve: Slice the rested pork loin and serve with warm pan juices spooned over each portion.
Tips for the Best Roasted Pork Loin
- Choose Even Cuts: A uniform pork loin ensures even cooking and juiciness throughout.
- Don’t Skip Resting: Resting the roast allows juices to redistribute, keeping meat moist.
- Baste Regularly: Basting keeps the pork’s surface moist and enhances flavor development.
- Use a Thermometer: For perfect doneness, use a reliable instant-read meat thermometer.
- Customize Herbs: Swap rosemary for thyme, sage, or a mix to tweak the flavor profile.
Serving Suggestions
This roasted pork loin pairs beautifully with a variety of sides. Consider these:
- Roasted Vegetables: Carrots, potatoes, parsnips, or Brussels sprouts roasted alongside the pork soak up flavor.
- Mashed Potatoes: Creamy potatoes are a classic complement to pan juices.
- Polenta or Rice: Soak up the savory sauce with something starchy.
- Fresh Salad: A crisp, tangy salad balances the richness of the roast.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 360 |
| Protein | 45g |
| Fat | 16g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sodium | 820mg |
Note: Nutrition values are estimates and may vary based on specific ingredients and portion sizes.
Variations
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika to the garlic paste for a gentle kick.
- Sweet and Savory: Stir a little brown sugar or honey into the pan sauce for a sweet note.
- Mustard Infusion: Rub a layer of grainy Dijon mustard over the roast before adding the garlic mixture for extra tanginess.
- Herb Blend: Add thyme or sage along with the rosemary for complexity.
How to Store and Reheat
- Refrigerate: Store leftover pork loin in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months for best quality.
- Reheat: Gently reheat sliced pork in a covered pan with a splash of broth or water to keep it moist.
Common Mistakes to Avoid
- Overcooking: Pork loin is a lean cut; cooking past 145°F (63°C) can dry it out.
- Not Resting: Cutting too soon releases the juices and makes the meat drier.
- Skipping Basting: Basting adds flavor and preserves juiciness.
Frequently Asked Questions (FAQs)
What is the difference between pork loin and pork tenderloin?
What others are reading
Pork loin is a larger, wider cut from the back of the pig and is ideal for roasting. Pork tenderloin is much smaller, more tender, and cooks more quickly. They require different cooking methods and are not interchangeable in recipes.
Should I use bone-in or boneless pork loin?
Either can be used, but boneless pork loin is easier to slice and cooks a bit faster. Bone-in loins may have slightly more flavor but require careful carving.
Can I use red wine instead of white for the sauce?
Yes, though the flavor will be deeper and the color of the sauce will be redder. White wine is more traditional and keeps the sauce light and aromatic.
How do I know when the pork is done?
An instant-read thermometer inserted in the thickest part should read 145°F (63°C), and the juices should run clear. The meat will be slightly pink at this temp, which is safe and yields juicy results.
Can I prepare this recipe ahead of time?
You can assemble and marinate the pork with the garlic-rosemary paste up to 1 day ahead. Roast just before serving for best freshness.
Chef’s Tips for Success
- Let the pork come to room temperature before roasting for more even cooking.
- Deglazing the pan with wine after roasting intensifies the sauce flavor.
- Slice against the grain for the most tender presentation.
Final Thoughts
This roasted pork loin with garlic, rosemary, and a silky white wine pan sauce showcases how a handful of simple ingredients, careful technique, and a little patience can yield a main course worthy of any celebration. Serve it family-style with your favorite sides, and enjoy the praise as your kitchen fills with the irresistible aroma of a timeless classic.
References
- https://www.allrecipes.com/recipe/21766/roasted-pork-loin/
- https://www.allrecipes.com/recipe/39447/simple-savory-pork-roast/
- https://www.allrecipes.com/article/how-to-make-pork-loin-roast/
- https://www.allrecipes.com/recipe/236114/pork-roast-with-the-worlds-best-rub/
- https://www.allrecipes.com/the-best-easy-pork-tenderloin-recipe-7485158
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