Roast Pork Loin With Garlic Rosemary Thyme Recipes

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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

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, ROSEMARY & THYME



Roast Pork Loin With Garlic, Rosemary & Thyme image

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

Steps:

  • Preheat oven to 400°F
  • Line 13 x 9 x 2" roasting pan with foil.
  • Mix first 5 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. (some brands have a handy dandy pop-up timer-Life is Good!
  • 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.

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.

LEMON-ROSEMARY PORK TENDERLOIN



Lemon-Rosemary Pork Tenderloin image

This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GLAZED ROSEMARY PORK ROAST



Glazed Rosemary Pork Roast image

For a change of pace, I'll serve this special pork roast at holiday gatherings. It's a welcome break from traditional turkey or ham, and when dressed with an herb infused glaze featuring rosemary, thyme and sage, its flavor is unbeatable. -Joyce Manier, Beech Grove, Indiana

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

1 boneless pork loin roast (3 pounds)
1 tablespoon butter
1 teaspoon olive oil
1 large onion, sliced
1 tablespoon brown sugar
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon grated orange zest
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup apricot jam
1/2 cup orange juice
1 bay leaf

Steps:

  • Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker., Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf., Cover and cook on low for 4 hours or until a thermometer reads 160°. Discard bay leaf.

Nutrition Facts : Calories 314 calories, Fat 10g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 145mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 33g protein.

PORK ROAST WITH THYME



Pork Roast with Thyme image

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3 bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  • Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g

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

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

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

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