Roast Pork Loin With Garlic And Rosemary

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.

Recipe From epicurious.com

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.

Recipe From allrecipes.com

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
Calories299 calories
Carbohydrate1.4 g
Cholesterol147.4 mg
Fat10.5 g
Fiber0.7 g
Protein47 g
SaturatedFat3.1 g
Sodium119 mg

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).


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!

Recipe From bettycrocker.com

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
Calories150
Carbohydrate0 g
Cholesterol70 mg
Fat1/2
Fiber0 g
Protein26 g
SaturatedFat1 1/2 g
ServingSize1 Serving
Sodium250 mg
Sugar0 g
TransFat0 g

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.


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.

Recipe From epicurious.com

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.


GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY



GARLIC ROSEMARY ROASTED PORK LOIN with Gravy image

A very flavorful roast and gravy. Delicious served with mashed potatoes.

Recipe From justapinch.com

Provided by Tere Gill

Categories     Roasts

Time 1h35m

Number Of Ingredients: 11

1 pork loin roast, 3 to 5 lbs.
3 or 4 clove garlic, peeled and quartered pole to pole
3 to 5 sprig(s) fresh rosemary stems
olive oil, extra virgin
fresh ground black pepper
salt (sea, kosher or table variety)
3 to 4 yards of butcher's twine, 100% cotton (if using traditional butcher's method; less if tying single strings and knots)
2- 2/12 c pork or chicken broth
1/4 c all purpose flour
1 tsp soy sauce
1 tsp balsamic vinegar

Steps:

  • 1. Assemble and prep all ingredients.
  • 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
  • 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
  • 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
  • 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
  • 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
  • 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
  • 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
  • 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
  • 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
  • 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
  • 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
  • 13. Transfer roast to platter; tent with foil; let rest while making gravy.
  • 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
  • 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
  • 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
  • 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
  • 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
  • 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
  • 20. Cover and refrigerate all leftovers.


ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Recipe From allrecipes.com

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients: 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch
Calories365.9 calories
Carbohydrate15.3 g
Cholesterol109 mg
Fat15.6 g
Fiber1 g
Protein39.1 g
SaturatedFat5.1 g
Sodium225.4 mg
Sugar11.8 g

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.


ROSEMARY PORK TENDERLOIN



Rosemary Pork Tenderloin image

Recipe From foodnetwork.com

Provided by Claire Robinson

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients: 6

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Steps:

  • In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!




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Roasted Pork Loin With Rosemary and Garlic Recipe - Food.com

Recipe From : food.com
2005-05-03  · 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 … ...
5/5 (8)
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Total Time: 1 hr 35 mins
  1. 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.
  2. 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.
  3. 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.
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Garlic-and-Rosemary Roast Pork Loin Recipe - Ethan Stowell ...

Recipe From : foodandwine.com
2013-12-07  · Step 1 In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable … ...
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  1. In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
  2. In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
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2019-08-14  · Fresh rosemary (I’m addicted), garlic and onion powder, salt, pepper, and a pinch of crushed red pepper. There are a few ways you can prepare pork tenderloin: sliced into individual tenderloins or as a full roast. The full roast … ...
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Roast Pork Loin with Rosemary and Garlic Recipe | Bon Appétit

Recipe From : bonappetit.com
2013-05-05  · 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 … ...
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  1. 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.
  2. 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.
  3. 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 inch 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 inch intervals.
  4. 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.
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5/5 (2)
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Roasted Pork Tenderloin With Garlic and Rosemary Recipe ...

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  2. Preheat oven to 350 degrees. Use either a mortar and pestle, or a food processor, add rosemary leaves, salt, garlic, and olive oil. Mash or pulse until a paste is formed. Place roast on a wire rack on a baking sheet fat cap side up.
  3. Spread rosemary and garlic paste over the roast. Bake for approximately 1 hour and 20 minutes. Check roast for temperature with a meat thermometer.
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2020-03-07  · Method. Preheat the oven to 200°C (180°C fan ove, 400°F, gas mark 6). Rub the garlic and salt over the entire surface of the joint. Rub 2tbsp of the chopped rosemary over the joint as well. Sprinkle generously with olive oil and the rest of the rosemary, and roast in the preheated oven for 2 hrs, basting from time to time with fresh olive oil. ...
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Roasted Pork Loin with Rosemary and Garlic Recipe - Food ...

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2017-06-03  · Stuff your rosemary-garlic mixture into the slits you made in the roast. Wash your hands well. When the butter is melted, take your pan out of the oven and place the pork in it. Season the roast with your salt and pepper. Pour the olive oil over the top. Bake the pork … ...
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Roasted Pork Tenderloin with White Wine, Garlic and ...

Recipe From : hungrypinner.com
2017-11-13  · This roasted pork tenderloin recipe a garlic lover's dream! The meat was slightly crisp on the outside but still juicy and tender. The garlic really stood out, of course, and enhanced the clean taste of the pork beautifully. The rosemary and wine were there but subtle, and I couldn't taste the onion at all. This dish is really easy to prepare, and it makes an elegant presentation. ...
4/5
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Garlic and Rosemary Pork Tenderloin Recipe

Recipe From : grillingcompanion.com
2011-03-12  · The paste we are going to create for this pork tenderloin recipe is really easy and also makes a killer roast chicken. Let’s take a look at the process. Print Recipe. 3.84 from 6 votes. Garlic and Rosemary Pork Tenderloin Recipe. A quick dry rub for pork tenderloin on the grill. Ingredients. 4 - 6 cloves garlic; 6 sprigs fresh rosemary … ...
5/5 (6)
Estimated Reading Time: 2 mins
  1. Sprinkle the garlic with the salt and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
  2. Sprinkle the garlic with the salt and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
  3. Remove and then mince the leaves of 4 of the the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
  4. Combine the garlic, rosemary, olive oil and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
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