Rosemary roast pork loin

Food for a crowd doesn’t get much easier than pork loin, which needs hardly any prep to produce a succulent roast that always seems special. Adapted from Epicurious.


  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, trimmed
  • Fresh rosemary sprigs (optional)


  1. Preheat oven to 400°F. Mix first 4 ingredients in bowl. Rinse and dry pork loin, trimming any excess fat but leaving on a good layer to keep the roast moist during cooking. Rub garlic-rosemary mixture all over pork.
  2. 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.
  3. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Serves 8.


  • If you prefer, you could add a bit of olive oil to the garlic-rosemary mixture to make it more of a paste.

Here’s a link back to the post and pictures.