Roast Pork Loin

    Recipe Picture:Roast Pork Loin
    8

    Roast Pork Loin

    (1124)
    2hours20min


    937 people made this

    A balanced combination of garlic and rosemary is used to flavour the pork loin while roasting, then becomes the foundation for wine enriched pan juices to serve.

    Ingredients
    Serves: 8 

    • 3 cloves garlic, minced
    • 1 tablespoon dried rosemary
    • salt and pepper, to taste
    • 1 kg boneless pork loin roast
    • 1/4 cup (65ml) olive oil
    • 1/2 cup (125ml) white wine

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Preheat oven to 180 degrees C.
    2. 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.
    3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the centre; about 2 hours. Remove roast to a platter.
    4. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
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    Reviews and Ratings
    Global Ratings:
    (1124)

    Reviews in English (865)

    by
    4913

    I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary, and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a ziploc bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 1/4 cup of wine in the bottom of the pan. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings. I served with buttered herb rice and the roasted vegetables. BIG hit! 5 stars! Thanks!  -  13 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    2085

    I've made this twice and I have to tell you the second time I cheated. I browned the roast then put it in the crock pot and dumped the minced garlic, you know the stuff in a jar and the rosemary on top of the roast and then cut holes in it a kinda pushed the stuff inside and left some on top too. I didn't make a paste. Then I drizled a little olive oil on tbe top added salt, pepper and accent. Threw some dehydrated minced onions on top. Added the wine and cooked it in the crock pot for 8 hrs. It came out just as good if not better then the first time. This is the absolute best pork roast. I'm not even sure if I used a loin. I used that big giant pork roast and cut it and made 3 roasts out of it. Not the small loin cut.  -  27 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    1149

    Very flavorful, tender and juicy. One note....ALWAYS use a meat thermometer, never trust your oven or a recipe to tell you how long to cook a piece of meat. Mine 2.25lb roast took just over 1 1/2 hours to cook. Also, once the meat is done cooking, cover it with foil and let it rest for at least 10 minutes or it won't be as juicy when you cut it. The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp. I didn't have any white wine so I subbed white wine vinegar and chicken broth for the wine. Still turned out delicious!  -  27 Sep 2005  (Review from Allrecipes USA and Canada)

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