Roast Loin of Pork With Rosemary

By Trish Hall

Updated Oct. 11, 2023

Total Time
2 hours 15 minutes
Prep Time
15 minutes
Cook Time
2 hours
Rating
4(138)
Comments
Read comments

Featured in: Stretching 2 Low-Cost Food Budgets

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:8 servings
  • 6pounds boneless loin of pork from tenderloin end, oven-ready
  • 1tablespoon dried rosemary
  • 1tablespoon chopped fresh garlic
  • 1tablespoon vegetable oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1whole onion, peeled
  • ½cup water
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

592 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 73 grams protein; 872 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Take string off pork roast. Chop together rosemary and garlic. Spread the mixture over inside of roast. Roll up roast and retie with string. Rub outside of roast with oil, then sprinkle with salt and pepper. Put roast, along with whole onion, into a pan. Place in oven and cook 1 hour. Baste occasionally. After an hour, turn roast over. Cook 45 minutes longer.

  3. Step 3

    Skim off excess fat. Add water to pan. Cover with aluminum foil. Reduce temperature to 350 degrees. Cook 15 minutes more.

Ratings

4 out of 5
138 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Deb

Yes, but you put it back....

Stan H Mach

Made this with a 2lb roast and cut the time in half. Worked out perfectly. Also used fresh rosemary instead of dry. This was a really great, really easy recipe.

Spells

I switched out the rosemary for thyme and it was outstanding.

Stan H Mach

Made this with a 2lb roast and cut the time in half. Worked out perfectly. Also used fresh rosemary instead of dry. This was a really great, really easy recipe.

Carol Graulich

Step 2 takes the roast out of the pan before going to step 3?

Deb

Yes, but you put it back....

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.