Serves 4
825 min
Garlic-and-Rosemary Roast Pork Loin
Recipe GLPRcd284c8f4a21c4
A classic herb-infused roasted pork loin featuring a fragrant paste of fresh garlic and rosemary. The garlic and herb mixture creates a flavorful crust while the pork cooks slowly to tender, juicy perfection. This elegant dish is naturally low in carbohydrates and works beautifully for paleo, keto, and dairy-free diets.
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Ingredients
⅜ cup Extra-virgin olive oil
8 cloves Large garlic cloves, chopped
½ cup Fresh rosemary leaves, coarsely chopped
2 teaspoons Kosher salt
½ teaspoon Freshly ground black pepper
2 pounds Center-cut pork loin
Directions
Preheat your oven to 275°F. Pat the pork loin dry with paper towels and place it on a cutting board.
In a small bowl, combine the chopped garlic, coarsely chopped rosemary, 1/4 cup plus 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper to form a paste.
Rub the garlic-rosemary paste evenly over all sides of the pork loin, making sure to coat it thoroughly and work the mixture into any crevices.
Place the pork loin in a roasting pan or on a rimmed baking sheet lined with foil. Insert a meat thermometer into the thickest part of the loin without touching bone.
Roast the pork loin in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 145°F for medium doneness. A 2-pound loin typically requires about 45 minutes per pound at this low temperature.
Remove the pork loin from the oven and let it rest on the cutting board for 10 to 15 minutes before slicing. This allows the juices to redistribute throughout the meat for maximum tenderness.
Slice the pork loin into individual servings and transfer to a serving platter. If desired, drizzle with any pan juices and garnish with fresh rosemary sprigs before serving.
