Go Back
–+ servings
A plate of rosemary and garlic pork loin served with sautéed cabbage, roast vegetables, stuffing, and a sprig of rosemary

FLAVOUR-PACKED ROSEMARY AND GARLIC PORK LOIN

AUTHOR Helena - GrandmaZeal
Make this flavour-packed rosemary and garlic pork loin. A juicy roast pork loin recipe perfect for a family pork dinner or a Sunday roast alternative.
5 from 5 votes
Print Pin Share QR Code
Prep Time20 minutes
Cook Time2 hours
Resting time20 minutes
Total Time2 hours 40 minutes
Course Dinner
Cuisine European
Servings 6
Calories 256 kcal

Cooking Tools

  • Heavy bottom skillet
  • Ceramic or glass oven dish
  • Tin foil
  • Knife
  • Blender with dicer or chopper optional

Ingredients
 

  • 2 lb Pork loin - (not tenderloin)
  • 1/4 cup Olive oil - or avocado oil, divided
  • 5 Garlic cloves - or more if you like a stronger taste
  • 2 tbsp Fresh rosemary - or 1tsp dried
  • Salt and pepper to taste - (I used Himalayan salt)
  • 2-3 tbsp Wine red or white - or white/red wine vinegar
  • 1 cup Vegetable stock - or water
  • 2 tbsp Dijon mustard - or English
  • 2 cups Root vegetable - like carrots, turnip, swede, celeriac root, parsnip

Instructions

  • Preheat the oven to 160 ℃ fan setting.
  • Peel the root vegetable, chop it to approximately ½inch size and put it in the ceramic (glass) oven dish.
    2 cups Root vegetable
  • Wash rosemary, peel garlic cloves, and chop with a hand blender or knife.
    2 tbsp Fresh rosemary, 5 Garlic cloves
  • Mix 2 tbsp of oil with mustard, chopped garlic and rosemary to make a paste.
    2 tbsp Dijon mustard, 1/4 cup Olive oil
  • Season the whole pork loin with salt and pepper, cover it with the paste.
    Salt and pepper to taste, 2 lb Pork loin
  • Heat the rest of the oil in the skillet until hot. Add the pork loin and sear the meat until light brown on all sides.
  • Transfer the pork loin to the oven dish on top of the chopped vegetables.
  • Pour wine into the skillet, heat, and scrape up any browned bits. Add water or stock, and bring to a simmer for 1 minute.
    2-3 tbsp Wine red or white, 1 cup Vegetable stock
  • Pour the pan juices over the pork in the oven dish.
  • Cover with tin foil and bake at 160 ℃ for an hour. Then, take it out, turn the pork upside down, and roast it covered for another hour.
  • Take off the foil and finish at 180 ℃ for 20 min.
  • Turn the oven off and let the pork rest for 20 minutes.
  • Cut the pork into medium (or thin, if you prefer) slices with a sharp knife and leave them in the baking dish to soak the juices.
  • Serve the meat with sauteed white cabbage, vegetables, and tablespoons of unsweetened apple sauce (link for my recipe). Pour the juice from the baking dish over the meat.  
    Enjoy!

Nutrition

Serving: 1servingCalories: 256kcalCarbohydrates: 10gProtein: 35gFat: 8gFiber: 3gSugar: 2gNet carb: 7g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates - Fiber - Sugar alcohols = Net carb
Keyword roast pork, rosemary and garlic pork loin
Tried the recipe? Share the picture tag it @grandmaZeal add hashtag #grandmaZeal
QR Code linking back to recipe