Garlic and Rosemary Roast Pork

    Garlic and Rosemary Roast Pork

    Recipe Picture:Garlic and Rosemary Roast Pork
    1

    Garlic and Rosemary Roast Pork

    (25)
    13hours15min


    25 people made this

    There are many variations of this recipe which is definitely for garlic lovers. I use the equivalent amount of fresh herbs.

    Ingredients
    Serves: 8 

    • 2.5kg boneless loin pork roast
    • 6 cloves crushed garlic
    • 1/2 teaspoon dried rosemary, crushed
    • 1/2 teaspoon dried dill
    • 1/2 teaspoon dried oregano
    • 1 cup (250ml) dry red wine
    • 10 cloves garlic

    Directions
    Preparation:15min  ›  Cook:5hours  ›  Extra time:8hours marinating  ›  Ready in:13hours15min 

    1. In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
    2. Preheat oven to 170 degrees C.
    3. Transfer meat to a casserole dish. Make eight to ten 2cm deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
    4. Roast for 35 minutes per 500g, or until a cooking thermometer inserted into the centre of the roast registers 70 degrees C.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (22)

    by
    18

    I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I will definitely salt and pepper the roast before cooking it. Otherwise, the marinade made it pretty good!  -  11 Apr 2000  (Review from Allrecipes USA and Canada)

    by
    15

    I belong to a group that meets every 6 weeks for dinner and converstation. I served this dish. Everyone loved it from the man who likes things with a lot of flavor(the garlic) to a older woman who tends toward very mild tastes. The only thing I did differently is that I cooked the roast in an oven bag and I think that helped keep it juicy  -  14 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    11

    I used a pork shoulder roast. Was hesitant to use so much garlic, even though we love garlic. Use the suggested amount. The house smells wonderful. I just took it out of the oven and UUUM its delicious. GAve the bone to the dog, Mr. Magoo, I think he likes it also. I marinated the roast for 2 days. 2 THUMBS UP !!!!!  -  16 Mar 2000  (Review from Allrecipes USA and Canada)

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