Get ready to transform your ordinary dinner into an extraordinary culinary experience that will have your family and friends begging for seconds! This Garlic and Rosemary Pork Loin is not just a recipe; it's a flavor explosion that combines the rich, succulent tenderness of perfectly cooked pork with the aromatic punch of fresh rosemary and garlic. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your kitchen skills and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lb pork loin
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pork loin cooks evenly and develops a nice crust.
- While the oven is preheating, prepare the pork loin. Pat it dry with paper towels to remove any excess moisture. This helps in achieving a good sear.
- In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well to form a paste.
- Rub the garlic and rosemary mixture all over the pork loin, making sure to cover all sides evenly. This will infuse the meat with flavor as it cooks.
- Heat a large oven-safe skillet over medium-high heat. Once hot, add the pork loin to the skillet. Sear it for about 3-4 minutes on each side, or until it develops a golden-brown crust.
- After searing, transfer the skillet with the pork loin to the preheated oven. Roast the pork for approximately 45-60 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Halfway through the cooking time, check the pork loin. If it looks dry, you can baste it with the pan juices to keep it moist.
- Once the pork loin has reached the desired temperature, carefully remove it from the oven. Transfer it to a cutting board and cover it loosely with aluminum foil. Let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the pork loin into thick slices. Serve it warm, garnished with additional fresh rosemary if desired. Enjoy your delicious Garlic and Rosemary Pork Loin!
Tips
- Always use a meat thermometer to ensure perfect doneness. The key to a juicy pork loin is hitting the precise internal temperature of 145°F (63°C).
- Pat the pork loin dry before seasoning to help achieve a beautiful golden-brown crust when searing.
- Don't skip the resting period! Letting the meat rest for 10 minutes allows the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- For extra flavor, try marinating the pork loin for 2-4 hours before cooking if you have the time.
- If you don't have an oven-safe skillet, you can transfer the seared pork loin to a baking dish before roasting.
- Fresh rosemary makes a huge difference - if possible, use fresh herbs instead of dried for the most vibrant flavor.
Nutrition Facts
Calories: 103kcal
Carbohydrates: 4g
Protein: 32g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 70mg
