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Juicy Roast Pork Loin with Garlic and Rosemary

Juicy Roast Pork Loin with Garlic and Rosemary

I haven’t cooked many pork loins because they tend to be so DRY! But, hallelujah…

This Juicy Roast Pork Loin with Garlic and Rosemary is…well…JUICY! Not to mention savory and delicious.

The trick is to cook it hot and fast and remove it from the oven when it reaches 135°F on an instant-read thermometer. It continues to cook after it’s out of the oven, and 15 minutes later the temperature will be up to 165°F, which is plenty high to be safe, AND it’s still perfectly moist and juicy inside.

I am thrilled because pork loin is low in fat and high in protein…very healthy! Yay! If this is too much meat for you, just portion it out and freeze it in portions. We served this with Pinot Noir and it was a very nice combo.

NOTE: Start this Juicy Roast Pork Loin the day before or very early in the day, as the roast needs to marinate for at least 8 hours.

I got such a good price on a large 5-lb. pork loin that I cut it in two and froze half of it for later. (I’m cooking for only two of us.)

Pork Loin

I have a rosemary plant growing in my yard, so I cut some of it for the roast, but you can buy fresh rosemary in most grocery stores in little packets, hanging above the fresh produce.

Rinse the rosemary and pat it dry. Pull the leaves off the stems by running your fingers down the stem from top to bottom. Remove any secondary stems and chop the rosemary fine.

Rosemary

Put it into a small bowl and blend with 1/4 cup of the olive oil, the garlic, salt and pepper.

Pork Loin

Rub this mixture all over the pork, then put the pork and the rub into a large, resealable plastic bag and refrigerate overnight, or for at least 8 hours.

Pork Loin

Remove the pork from the refrigerator and let it stand at room temperature for 30 minutes while you preheat the oven to 400°F. Brush off as much of the marinade as possible.

In a large cast iron skillet (or other oven-proof skillet or Dutch oven), heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the pork to the skillet and brown on all sides.

Pork Loin

If you don’t have a skillet that can go into the oven at such a high heat, you could transfer the roast to a baking dish. Otherwise, put the skillet with the pork into the oven and bake, fat side up, for 20 minutes. Turn the roast over and continue to bake for another 20-25 minutes, or until golden and an instant-read thermometer inserted in the thickest part registers 135°F.

NOTE: It will continue to cook after it’s out of the oven and the temperature will come up to about 165°F, which is high enough for safety.

Pork Loin

Transfer the roast to a work surface or carving board and let it rest for 15 minutes before thinly slicing and serving.

Pork Loin

Fabulous!

Juicy Roast Pork Loin with Garlic and Rosemary
Start this recipe early in the day or the day before.
Recipe type: Entree
Serves: 8
Ingredients
  • 2 lbs. center-cut pork loin, to 2½ lbs
  • ¼ cup olive oil, plus 2 tablespoons extra
  • 8 large garlic cloves, chopped
  • 1 bunch fresh rosemary, leaves only, coarsely chopped (1/2 cup)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
Instructions
  1. Rinse the fresh rosemary and pat dry. Pull the leaves off the stems by running your fingers down the stem from top to bottom. Remove any tough secondary stems and chop the rosemary leaves fine. Put it into a small bowl and blend with ¼ cup of the olive oil, the garlic, and salt and pepper.
  2. Rub this mixture all over the pork, then put the pork and marinade to a large, resealable plastic bag and refrigerate for at least 8 hours, or overnight.
  3. Bring the pork out of the refrigerator and let it stand at room temperature for 30 minutes while you preheat the oven to 400°F.
  4. Brush off as much of the marinade as possible.
  5. In a large cast iron skillet (or other oven-proof skillet or Dutch oven), heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the pork to the skillet and brown on all sides.
  6. Transfer the pan with the pork to the oven and roast fat side up for 40 to 45 minutes, until golden and an instant-read thermometer inserted in the thickest part registers 135°F.
  7. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving. The roast will continue to cook out of the oven and the internal temperature will continue to rise and it will be safe to eat in 15 minutes.
Nutrition Information
Calories: 233 Fat: 11.34g Carbohydrates: 7.43g Sugar: 0.03g Sodium: 645mg Fiber: 4.32g Protein: 24.11g Cholesterol: 73mg

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