Rosemary and garlic go together like Christmas and cookies — it’s hard to have one without the other. When I’m cooking a simple meal with no fuss I usually rely on these two flavors, mostly because I have a rosemary bush by my garden gate that’s about to overtake the neighborhood. In all seriousness, if you’re ever in need for a flavorful dinner but are stuck in a rut, rosemary and garlic are two flavors that can boost up practically anything from fish (try rosemary and garlic roasted salmon), to meats, and even vegetables.
Here’s one of our favorite simple meals that can serve a crowd or keep us fed throughout the week. It takes about five minutes to prepare and then sit back and relax while it’s in the oven. Fresh rosemary combines with savory garlic and bright lemon zest to create a delicious mouthwatering rub that slowly infuses the pork loin with flavor while roasting in the oven. It’s a perfect weeknight meal that my family loves and even elegant enough to serve at a dinner party.
Start by combining rosemary, garlic, lemon zest, salt, and pepper in a bowl.
Evenly spread over a 4-pound pork loin. I like to use a heritage pork loin or pasture-raised pork as I think the flavor is better. Also, they tend to be more responsibly raised than a commercial pig but that’s just my preference. Place the loin in a roasting pan or baking dish with or without a rack.
Place in a 475°F oven for 30 minutes then reduce the heat to 425°F and roast for an additional hour, until the juices run clear and the internal temperature reaches 155°F. Allow to rest on a carving board for 10 minutes before carving.
Serve and devour the luscious goodness that is rosemary and garlic! Israeli couscous (10 minute cook time) and a simple salad, pictured above.
It has come to my attention that this recipe was posted on Pinterest with another picture. I was not responsible for this and the person who did post it actually used a pork tenderloin and not a pork loin. The two are different cuts of meat and require different cooking times. Not to say that using a pork tenderloin wouldn’t be great with these flavors but I can not guarantee a tender juicy result with this recipe. If you would like to try this recipe as intended, please use a pork loin – a much larger cut of meat.
- 4 pound boneless pork loin
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoon grated lemon zest
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 475°F.
- In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
- Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
- Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
- Allow to rest on a carving board for 10 minutes before slicing and serving.
by Meredith Steele