Pork loin is one of the most versatile and flavorful cuts of meat, making it a perfect choice for home cooks looking to prepare a satisfying and impressive meal. This Roasted Pork Loin with Garlic and Rosemary is a classic dish that strikes the perfect balance between simplicity and elegance. Whether you’re hosting a special occasion or just preparing a comforting family dinner, this recipe delivers tender, juicy pork infused with aromatic herbs and garlic. The slow-roasting method ensures that the meat remains moist, while the white wine pan sauce adds a delightful finishing touch, elevating the dish to restaurant-quality levels.
The beauty of this recipe lies in its ability to combine ease of preparation with gourmet flavors, using a handful of simple ingredients that pack a punch. From the savory garlic and rosemary rub to the rich pan juices, every element of this dish works together to create a meal that’s as visually appealing as it is delicious.
Full Recipe:
Ingredients:
- Pork loin
- Garlic
- Fresh rosemary
- Salt
- Pepper
- Olive oil
- White wine
Instructions:
- Preheat the oven to 350°F (175°C).
- Prepare the garlic mixture: Crush garlic with rosemary, salt, and pepper using a mortar and pestle to make a paste.
- Prepare the pork loin: Pierce the pork loin in several places with a sharp knife, and press the garlic paste into the openings. Rub the rest of the garlic mixture and olive oil all over the pork loin.
- Roast the pork loin: Place the pork loin into an oven-safe pan and roast in the preheated oven. Turn and baste the pork with pan liquids every 30 minutes.
- Cook until done: The pork should take 90 minutes to 2 hours, or until an instant-read thermometer reads 145°F (63°C) when inserted into the center.
- Prepare the pan sauce: After removing the pork, place the roasting pan on the stove over medium-high heat and add the white wine. Stir and simmer for 3-5 minutes to deglaze the pan.
- Serve: Slice the pork loin and serve with the pan juices.
This succulent Roasted Pork Loin is a flavorful main dish that’s perfect for gatherings or family dinners. The recipe features pork loin seasoned with a simple yet aromatic garlic and rosemary paste. The meat is slow-roasted, ensuring it’s tender and juicy. A delicious white wine pan sauce adds richness to the dish.
Ingredients:
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-4 lb) pork loin
- 2 tablespoons olive oil
- 1 cup white wine (dry varieties like Sauvignon Blanc or Pinot Grigio work best)
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). This moderate temperature helps the pork loin cook evenly, ensuring it’s tender without drying out.
- Prepare the Garlic Paste: In a mortar and pestle, crush the garlic cloves with rosemary, salt, and pepper. This creates a fragrant and flavorful paste that will permeate the pork.
- Season the Pork Loin: Using a sharp knife, pierce the pork loin in several places to create small pockets. Stuff the garlic paste into these pockets, ensuring the flavors penetrate deep into the meat. Rub the remaining garlic paste over the surface of the pork, along with the olive oil for extra moisture.
- Roasting the Pork Loin: Place the seasoned pork loin into an oven-safe pan. As it roasts, baste the pork every 30 minutes with the pan juices to keep it moist and enhance the flavor.
- Cooking Time: Roast for 90 minutes to 2 hours, depending on the size of the pork loin. The internal temperature of the pork should reach 145°F (63°C) to ensure it’s fully cooked but still juicy. Use an instant-read thermometer for accuracy.
- Make the Pan Sauce: Once the pork is cooked, transfer it to a platter and keep it warm by tenting it with aluminum foil. Place the roasting pan on the stove over medium-high heat, and pour in the white wine. Stir and scrape the browned bits from the bottom of the pan to release all the flavor. Simmer the sauce for 3 to 5 minutes, reducing slightly.
- Serve: Slice the pork loin and drizzle the pan sauce over the slices. The combination of the tender pork and the rich, tangy sauce will make this a crowd-pleaser.
Tips for Perfect Pork Loin:
- Resting the Pork: Allow the pork to rest for 10 minutes before slicing. This helps the juices redistribute within the meat, making it more succulent.
- Using a Meat Thermometer: Checking the temperature is the best way to avoid overcooking. Pork cooked to 145°F will have a slight blush of pink, which is safe and ensures a juicy texture.
- Wine Substitute: If you prefer to avoid wine, you can use chicken broth or apple cider as a substitute. Both will still provide a flavorful sauce.
Variations:
- Herb Variations: Feel free to experiment with other herbs like thyme or sage. These herbs complement pork well and add different layers of flavor.
- Add Vegetables: You can add root vegetables like carrots, potatoes, or onions to the pan while roasting for a complete meal cooked in one dish.
Pairing Suggestions:
This roasted pork loin pairs beautifully with side dishes such as roasted potatoes, sautéed green beans, or a simple garden salad. For a wine pairing, a light red wine like Pinot Noir or a medium-bodied white wine like Chardonnay works well with the savory flavors of the pork and rosemary.
By following these steps, you’ll create a delicious and elegant pork loin that’s sure to impress at any dinner party or family meal.
About Pork Loin:
Pork loin is a popular cut of meat from the back of the pig, known for its tenderness and lean quality. It is prized for its versatility, making it suitable for roasting, grilling, and even slow cooking. The cut is typically available boneless or bone-in, with boneless being the more commonly used for recipes like this one.
Historically, pork has been a staple in many cultures due to its rich flavor and availability. Pork loin, in particular, has been a go-to choice for roasts in European, American, and Asian cuisines due to its tenderness and adaptability to various seasonings and cooking methods.
Nutritional Information (per serving based on a 4 oz portion):
- Calories: 210 kcal
- Protein: 24 grams
- Fat: 12 grams
- Carbohydrates: 0 grams
- Cholesterol: 75 mg
- Sodium: 300 mg
Note: Nutritional content may vary based on the exact size of the pork loin and the ingredients used, particularly with the amount of olive oil or white wine added to the recipe.
Why This Recipe Works:
- Aromatic Flavor: The combination of garlic and rosemary is a classic pairing that works incredibly well with pork. Rosemary adds a fragrant, piney note, while garlic provides a deep, savory flavor.
- Slow Roasting: Roasting the pork loin at a moderate temperature allows the meat to cook evenly without drying out. Basting the pork with its own juices ensures it stays moist throughout the cooking process.
- White Wine Sauce: Deglazing the pan with white wine not only lifts the delicious browned bits from the pan but also adds a tangy richness to the sauce. The wine helps cut through the richness of the pork fat, balancing the dish perfectly.
Cooking Tips for a Perfect Roast:
- Choosing the Pork Loin: When selecting a pork loin, look for one with a nice fat cap (a layer of fat on one side). This fat will render down during roasting, keeping the meat moist and flavorful. If the fat cap is too thick, you can trim it slightly, but leaving a bit of it on is ideal for roasting.
- Brining for Extra Juiciness: If you have extra time, brining the pork loin for a few hours before cooking can add an extra layer of juiciness. A simple brine of water, salt, sugar, and a few aromatics (like garlic and bay leaves) can make a noticeable difference in the texture of the meat.
- Searing the Pork Loin (Optional): For added depth of flavor and a beautiful golden crust, you can sear the pork loin in a hot pan before placing it in the oven. This step caramelizes the exterior of the pork, locking in juices and enhancing the taste.
- Pork Loin vs. Tenderloin: It’s important not to confuse pork loin with pork tenderloin. While both are lean cuts, pork tenderloin is much smaller and cooks faster. Tenderloin would not be suitable for this roasting method as it requires a shorter cooking time.
- Using a Meat Thermometer: One of the most common mistakes when cooking pork is overcooking it. Using a meat thermometer is essential to get the perfect internal temperature of 145°F (63°C). This ensures the pork is safe to eat while remaining juicy and tender.
Serving Ideas:
- Cider Glazed Apples: A side of cider-glazed apples or applesauce complements pork beautifully, providing a sweet contrast to the savory rosemary and garlic flavors.
- Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and sweet potatoes are an ideal accompaniment. They can be placed in the same roasting pan as the pork loin, allowing them to absorb the juices for extra flavor.
- Grain or Rice Side Dishes: A side of wild rice or quinoa, flavored with herbs and garlic, offers a hearty and nutritious balance to the pork. Couscous or barley would also work well for a more Mediterranean-inspired dish.
- Sauce Variations: While the white wine sauce is classic, you can also experiment with a honey mustard glaze, cranberry reduction, or balsamic vinegar sauce for a unique flavor profile.
Leftover Ideas:
- Pork Loin Sandwiches: Thinly slice the leftover pork loin and use it for sandwiches. Serve with mustard, pickles, and fresh greens on a crusty baguette for a satisfying meal.
- Pork Stir-Fry: Chop the pork into bite-sized pieces and toss them into a quick stir-fry with vegetables like bell peppers, onions, and broccoli. Add a soy-based sauce or teriyaki for a delicious weeknight dinner.
- Pork Tacos: Shred the leftover pork and make tacos with your favorite toppings like guacamole, salsa, and shredded cabbage. A drizzle of lime and some cilantro will bring the dish to life.
History of Roasted Pork in Cuisine:
Roasting meat is one of the oldest cooking methods, dating back to ancient civilizations. In many cultures, pork is a symbol of prosperity and celebration. In the United States, pork roast is a traditional meal for Sunday dinners and holiday gatherings. In Mediterranean countries like Italy and Spain, pork is often roasted with herbs like rosemary and thyme, similar to this recipe, making it a cornerstone of festive meals.
Conclusion:
This Roasted Pork Loin with Garlic and Rosemary is a simple yet elegant dish that can be enjoyed at casual family meals or elevated for special occasions. The rich, savory flavors of the garlic and rosemary complement the tender pork, while the white wine pan sauce adds a touch of sophistication. Whether you’re a seasoned cook or a beginner, this recipe is approachable and promises delicious results every time. Don’t forget to try out the variations and sides for a complete dining experience!
