Garlic Roast Pork Loin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 13½-pound boned and rolled pork loin (10 inches long), bones kept, if available
- 4cloves garlic, smashed, peeled and cut lengthwise into thin slices
- A few sprigs of rosemary
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½cup wine for deglazing
Nutritional analysis per serving (10 servings)
259 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 500 degrees.
- Step 2
With the point of a paring knife, make half-inch-deep slits, pointing toward the center, at half-inch intervals all around the roast. Insert garlic in slits, accompanied by a needle of rosemary, making sure both are below meat surface. Rub roast generously with salt and pepper.
- Step 3
Place roast and bones in a roasting pan just large enough to hold them, on middle rack of oven. Roast 45 to 50 minutes, until meat reaches an internal temperature of at least 140 degrees. The meat might still be slightly pink, but this is fine. Do not overcook roast, or it will be dry and unappealing.
- Step 4
Remove roast and bones to a platter. While preparing sauce, let meat rest before slicing across. Snip off strings. Juices will collect better on a platter than on a cutting board.
- Step 5
Spoon off any fat from roasting pan. Place pan on top of stove over high heat. Add wine and bring to a boil. Scrape with a wooden spoon to remove glaze that will flavor sauce. Cook until reduced by half. Serve in sauce boat or bowl, along with roast.
Private Notes
Comments
I used a 2 1/2 pound pork loin from a small local farm. After slivering 2 cloves of garlic it felt like enough for that amount of pork. It only took a small amount of rosemary to flavor the meat, plus plenty of salt and pepper. My oven never got above 435° although I set it as high as 550°. It really came out wonderfully, juicy with a nice crust.
Use more garlic. The 4 cloves were not nearly enough. I also used some fresh herbs from the garden (thyme and oregano) with salt and peppercorns smashed up in mortar as a dry rub/coarse paste to supplement the rosemary sprigs. 500F for 30 minutes then 350 to finish took about an hour from cold oven to a 140F internal meat temp. Also roasted some halved baby potatoes concurrently in a separate pan and the timing was perfect.
This looks wonderful. I saw no answer to the question posed some time ago, but am also wondering about baking for close to an hour at 500 degrees. Turn it down after the oven reaches that temp? I'm traveling and don't have my meat thermometer, but do have an oven and a boneless pork loin.
Had a 1.5lb pork loin roast with a bone cross-wise in the roast, and decided to try this preparation. Maybe not as special as a a boned and rolled pork roast, but it did indeed have a beautiful crust, and the garlic and rosemary flavored wonderfully. I did add some granulated onion to the salt and pepper seasonings, which helped enhance the crust.