Garlic and Rosemary Roast Pork

Garlic and Rosemary Roast Pork


24 people made this

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


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

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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