Rosemary Pork Roast Recipe

4.5 5 10
Rosemary Pork Roast Recipe
Rosemary Pork Roast Recipe photo by Taste of Home
Publisher Photo

Rosemary Pork Roast Recipe

Read Reviews
4.5 5 10
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.—
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 1 hour + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 1 hour + standing

Ingredients

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

Directions

Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally.
Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours.
Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast. Yield: 8 servings.
Originally published as Rosemary Pork Roast in Taste of Home December/January 1999, p31

Nutritional Facts

1 serving: 256 calories, 11g fat (3g saturated fat), 85mg cholesterol, 346mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 2-1/4 cups chicken broth, divided
  • 1 boneless pork loin roast (3 to 3-1/2 pounds)
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  1. Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally.
  2. Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours.
  3. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast. Yield: 8 servings.
Originally published as Rosemary Pork Roast in Taste of Home December/January 1999, p31

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Reviews forRosemary Pork Roast

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MY REVIEW
gooch621 User ID: 7069389 216622
Reviewed Jan. 1, 2015

"Very dry even though I was careful to not overcook the loin."

MY REVIEW
LJagielski User ID: 6529942 69607
Reviewed Feb. 13, 2012

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

MY REVIEW
marciaoakley User ID: 1474421 48261
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
Mrs_T User ID: 941931 50177
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
kayloni User ID: 2727314 25858
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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