This delicious roast pork loin is pretty basic, but the flavors are unbeatable and it’s a great recipe to introduce you to roasting meats to perfection. Don’t forget the applesauce!
I have been inspired by countless chefs who have become household names, and there are times where I see a recipe and want to put my spin on it. So get ready for a delicious roast pork loin, perfect for weeknight dinners, and inspired by Ethan Stowell’s recipe. While this dish is about as simple as a roast pork recipe can be, it teaches a technique that can be used for many other applications, like beef, chicken, and lamb.
It is super flavorful and a great basic recipe that you can use to get your feet wet when it comes to roasting meats. I can be put off of roasting meats sometimes because I am afraid of not knowing when it is done or overcooking it. This recipe came out perfectly, and will quickly become a staple. I made this on a weeknight, with homemade apple sauce and mashed potatoes. It was a cozy fall dinner.
Why You’ll Love This Recipe //
- Roasting meat has never been easier – just marinate, heat, and serve!
- This is a great staple dish that can be plated for any meal and served again and again.
- The pork gets juicy and tender as it roasts, making the flavors really pop.
- It needs just a handful of ingredients and a little patience to make this dinner come to life.
Thanks to this simple list of ingredients, you should be up and cooking in no time!
- 1/4 cup and 2 tbsp extra-virgin olive oil
- 8 garlic cloves, chopped
- 1 bunch rosemary, chopped
- 2 tsp kosher salt
- 1/2 tsp pepper
- 2 lb center-cut pork loin
Step 1: In a small bowl, combine 1/4 cup olive oil, chopped garlic, rosemary, salt, and pepper.
Step 2: Rub the mixture all over the pork, including the top, bottom, and sides.
Step 3: Put the pork in a plastic bag. Marinate overnight in the fridge.
Step 4: Take the pork out of the fridge and let stand at room temperature for 30 minutes. Brush off as much marinade as you can.
Step 5: Heat a large oven proof skillet over medium-high heat. I used a Dutch oven because it is the perfect size for this. Add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the pork and cook until brown on all sides. This takes about 10 minutes total.
Step 6: Transfer to preheated 400° F oven and roast for 40 to 45 minutes, or until a thermometer registers 135° F. The temperature will continue to rise as it rests.
Step 7: Transfer to a board and let rest for 15 minutes before serving. Slice into thin pieces and serve.
Serving Suggestions //
This pork loin is the star of the show, so now it’s down to you to dress it up. I always serve mine for dinner with homemade apple sauce, mashed potatoes, and green beans. You can also serve yours with gravy, roasted veggies, a salad, or even in a sandwich the next day for lunch. Just slice up your loin nice and thin, then add your favorite sandwich fillings.
How Do You Know When the Pork Loin is Done Cooking? //
I cannot recommend a meat thermometer enough. When I cook any sort of roast, I use a thermometer to tell when it is done. No more guesswork. I use it for making candy and frosting, too.
If you don’t have a meat thermometer, you can check your pork loin periodically by poking it with a knife and examining the color of the juices that run out. If they are clear or somewhat pink, your loin is done, but if it’s more pink or red, leave it in for more time. This method should only be used as a last resort, because piercing your pork before it’s had time to rest can yield drier meat.
Not quite. A pork tenderloin is a long and narrow piece of meat without bone while a loin tends to be flatter, wider, and may or may not have the bone in.
Absolutely, you can use whatever weight you like. Just keep in mind that cooking times may vary. Think of around 20 minutes in the oven per pound of pork loin, so cut the cooking time of this recipe in half if you are using 1 pound of pork. Double it for 4 pounds.
Browning your pork loin before you roast it adds flavor and color to the meat. It can also help seal in the juices, so it remains moist and tender. I would not recommend skipping this step.
How to Store Roast Pork Loin //
Let your pork loin sit for at least an hour to cool down. You can either slice it up or leave it whole, then wrap it up tightly in cling film or an airtight container. You can keep it in the refrigerator for up to 4 days or in the freezer for 3 months.
To reheat your roast pork loin, let the meat come up to room temperature first. Then, either microwave it for a couple of minutes, heat it in a skillet over the stove on both sides until heated through, or stick in the oven at 375°F for 15 to 20 minutes, or until hot.
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Wednesday 20th of May 2015
Your recipe for the garlic and rosemary roast pork was delicious, but per the revised USDA (May 2011) recommendations, I cooked the pork to an internal temperature of 145 degrees Fahrenheit, followed by a 3 minute rest time. The revised temperature recommendation allows the pork to cook thoroughly enough to kill trichinosis, but remain moist and delicious. Thank you for your recipe and blog.
Sunday 31st of May 2015
I'm not worried about trichinosis. But by all means, cook to whatever temp you like.
Wednesday 25th of December 2013
First time on your site and I wanted to say your pictures are lovely! Merry Christmas!
Tuesday 31st of December 2013
Thank you and Welcome!
Tuesday 12th of November 2013
Gosh this looks yummy! I'm really into cooking pork at the moment so am really looking forward to trying this out!
Sunday 17th of November 2013
This was so easy, and probably the best dinner I have made all fall.