Roasted Pork Loin

This came up delicious!

combination is a blast. I marinated the pork for almost 2 days with the paste, air fried two pieces at the same time for 45 min and It came juicy and fabulous. Easy, quick and amazing

I enjoyed this recipe. As is I would say it’s 3 1/2 stars but I’m rounding up for my rating above. It did need more flavor so I adjusted the seasonings. Also, instead of just using garlic paste, I used homemade garlic confit and it elevated the flavor. I also didn’t want the roast to dry out so after I seared it in a cast iron skillet, I put it in a 300 degree oven. It came out tender and juicy. Make sure you don’t skip the basting every 30 minutes!

I followed the directions and it was delicious! Even my picky child loves it. I will be making this one again.

So juicy and tender! I used my own pork seasoning but I did everything else according to the recipe. This was so much better than I expected! It was the best pork I ever made. It sliced nicely, too.

The meat was done to perfection, moist to the max, and the rosemary garlic EVOO rub worked wonders!!! Even the gravy was 2 thumbs up, again thanks to the herbs. I think next time I may try 375 for some additional browning.

The resulting loin roast was great. It stayed juicy, was tender and everyone loved it.

This was excellent! In our area of Pennsylvania, pork and sauerkraut with mashed potatoes are a New Year’s day tradition and I’ve had it for almost 30 years since my husband loves it. Personally I always found the whole plate of pale white food to be bland and not my favorite but kept it going 😉 Since it was just 4 of us this year and one doesn’t eat pork, I looked for something to change it up. I had a 3 lb roast and I used some of the suggestions from others: – Doubled the recipe and used fresh rosemary (6 Tbsp for the doubled recipe. – Used a small food processor and instead of 1/4-1/2 cup of olive oil I probably used 2-3 Tbsp to create a paste. – Paste went into the holes I made and the rest was rubbed all over an hour before roasting. I’d do it the night before next time – with a coating of olive oil as a base. – Roasted it at 350 degrees with 1/4 cup Chardonnay (it was open) in the pan, basting every 30 minutes and adding more wine when it boiled down. – It took 1 hour 15 minutes to reach 145 degrees internal temp. I thought it was a little dry although the family didn’t so might take it out 5 minutes sooner next tine. -Wrapped it in foil and let it rest for almost 30 minutes when the rest of the meal was ready. It was still hot and very moist. – Took the drippings and scrapings and added 1/8 cup of Chardonnay and boiled it until was reduced. This au just was served on the side and was fantastic. The three of us thought the pork was excellent and full of flavor. I was a little concerned about the rosemary and garlic overwhelming the flavor of the meat but it didn’t. Served with mashed potatoes (and pork gravy), sauerkraut and roasted carrots and it was wonderful. My husband had leftover pork on a roll later in the day so clearly didn’t mind changing up the tradition! Definite repeat!

Our family loved this recipe and I think I will make it like this every time! Yummy and it was so juicy! Another great recipe ‘ALLRECIPES’, keep up the good work!

Was very good. Very moist. Will make again.

Such an easy way to may pork loin roast. Worked just like the recipe said. I skipped the garlic and added a bit of white pepper along with the black pepper and salt. I think the key is putting the drippings over the roast every 30 minutes. So moist and tender. I will definitely do this recipe again.

Very tender and juicy. My family loved it. Thank you.

I roasted a 3 lb loin, rubbing the rosemary/garlic paste on the outside. No wine, just chicken stock so I worried the wouldn’t be enough flavor – so I finely minced a tbsp of fresh rosemary and added it to the pan drippings from the roasting, along with what had fallen off the outside of the meat. Added 1/3 c more stock and a 1 tbsp cornstarch/water slurry and heated the mixture until thickened. Poured gravy over the sliced roast and served gravy on side. Very happy family & gravy was terrific on the roast vegetables I had prepared. word of advice: be sure not to cook the pork past 145F, it very well might be too dry.

Easy, quick and moist!

Have made this recipe many times as it is seriously simple but full of flavor. It comes out perfect every time. I do however apply a bit of technique. I sear the loin on all sides to seal the juices inside and then cover it with aluminum foil and bake it. I remove the foil in the last ten minutes of baking. To thicken the pan juices a bit, I just add 1/2 tbsp to 1 tbsp of unsalted butter. If the pan juices reduces too much, add about 1/4 c of chicken broth. Have made it again and again and will continue to do so.

There is a rule in my house… “Do NOT lick your plate!” This was so good that I gave them permission to lick their plate! I got the same reaction from everyone (almost at the same exact time), “Keep that recipe!” Needless to say it was a huge hit! I have never tasted anything as tender as this. One thing though, it took me almost 3 hours to cook this. At 350 it took 2 1/2 hours for the inside to be done, but it was still super tender and extremely moist!

Omg amazing!!! I followed someone’s suggestion and simply put all ingredients for the paste into the blender! (Not the oil) Then used a small portion for the insertion…once done added the oil in the blender with the remaining paste…then rubbed it all over!! We used a large piece from Costco 7lbs cut in 2! Side by side in pan! Made 4 times the ingredients! (1/3was fresh Rosemary- the rest dry rosemary) Used chicken broth instead of white wine and once mixed in with pan drippings, transferred to a pot and added mix 1/2&1/2 of cornstarch to water to thicken the sauce! So so so yummy!!! A new family favourite! Easy to make, my ten year old made it! Love the video demonstration it was very helpful!!

Good taste, but the roast wasn’t as tender as I hoped, and it didn’t brown.

Cooking time is WAY TOO long. I pulled mine at an hour and it was already at 155 F. My fault, should have known better.

I love it, it turns out very delicious and juicy , it look so good as soon as it came out of the oven i start slicing the roast an start eating so I forgot to take picture. the only thing I didn’t make is the sauce it is very tasty already so I skip the sauce .

My pork loin came out fantastic! The big part I was worried about was the roasting time because mine was just over 1 pound! I cut the remainder of my 1/2 loin into chops. Many of the other recipes said to cook until my thermometer reached 165°! I’m so happy I used your recommendation of 145° because it would have turned into a brick!!! Lol Besides using rosemary, I also used some thyme and parsley. I wish I would have made the holes in the meat to insert some of the garlic mix because I only rubbed it on the outside. It wold have been more flavorful your way but I was in a hurry. I made more of the garlic rub and poured it all over my side dish of potatoes, carrots, onions and parsnips. I baked it alongside of the roast. That finished first so I took out the roast and raised the temperature to 425° which was the way it should have been roasted. Your recipe will be placed in my best of section in my recipe box!!!