Rosemary Pork Loin Roast

Rosemary Garlic Pork Loin 11

I made this pork roast for a recent dinner party and it turned out so perfectly I’m still thinking about it several days later. Start with a boneless pork loin roast. This one is a little over 1kg (I was serving 6 people at the dinner). Unwrap that and give it a quick rinse, then set it on a plate for a second.

Rosemary Garlic Pork Loin 1

In a small bowl, mix together 1/4 cup olive oil, 8 cloves minced garlic, a bunch of coarsely chopped rosemary leaves (I used half fresh and half dried because I’m defenestrating my rosemary plant too quickly these days), 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper.

Rosemary Garlic Pork Loin 2

This is your delightfully garlicky marinade.

Rosemary Garlic Pork Loin 3

Rub it into the flesh and fat of your pork loin (don’t be shy – get it in there good), then shove the meat into a sealed plastic bag and chuck that in the refrigerator, preferably overnight.

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Bring the pork out of the fridge at least half an hour before you’re ready to cook it. Preheat your oven to 400°F and scrape most of the marinade off the meat. I cut the little strings as well while I was at it.

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Grab a cast-iron skillet and set it on a burner at high heat. Tip in about 2 tablespoons olive oil and heat that until it starts to shimmer. Carefully place your pork into the skillet and cook it, rotating carefully, until it’s brown on all sides.

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This should take about 5-10 minutes. You may want to turn your fan on as it can smoke a bit as the garlic and rosemary burn in the oil.

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Shove the whole skillet into the oven with the pork lying fat-side-up and roast for 45 minutes or so, until the internal temperature reaches 135°F. Let the roast rest for about 15 minutes before slicing it into deliciously tender slices.

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We served ours with a dollop of red pepper jelly and it made the night!

Rosemary Garlic Pork Loin 13