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Rosemary Pork Roast Recipe
Rosemary Pork Roast Recipe photo by Taste of Home

Rosemary Pork Roast Recipe

Publisher Photo
Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.—
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES: 8 servings

Ingredients

  • 1 cup thinly sliced / chopped green onions
  • 4-1/2 cups chicken broth, divided
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 8 garlic cloves, minced
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 3-1/2 pounds)
  • 1 teaspoon salt, optional
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

One serving (6 ounces) (prepared with low-sodium broth and without salt) equals 305 calories, 117 mg sodium, 102 mg cholesterol, 4 gm carbohydrate, 36 gm protein, 15 gm fat. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Directions

  1. In a large bowl, combine the onions, 1/2 cup broth, vinegar, oil, garlic, rosemary and pepper. Pour half of the marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat.
  2. Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
  3. Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.
  4. In a large bowl, combine reserved marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
  5. Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Originally published as Rosemary Pork Roast in Taste of Home December/January 1999, p31

Nutritional Facts

One serving (6 ounces) (prepared with low-sodium broth and without salt) equals 305 calories, 117 mg sodium, 102 mg cholesterol, 4 gm carbohydrate, 36 gm protein, 15 gm fat. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Rosemary Pork Roast

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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MY REVIEW
Reviewed Feb. 13, 2012

This is a standby in our household. Leftovers make wonderful sandwiches!

MY REVIEW
Reviewed Feb. 5, 2011

I've been making this for years. It is great and is the most flavorful pork roast that I have ever made!

MY REVIEW
Reviewed Jan. 5, 2011

This pork roast is absolutely wonderful! The flavor is amazing. I did find that it's easy to overcook this, so pay attention to that meat thermometer. I've made this for Christmas dinner for the past several years, and everyone always enjoys it.

MY REVIEW
Reviewed Jan. 4, 2008

We made this rosemary pork roast for a family gathering and it was an amazing hit. People couldn't get over the flavour! It was worth every bite.

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