Best 10 Rosemary Plum Pork Roast Recipes

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Indulge in a culinary journey with our delectable rosemary plum pork roast, a symphony of flavors that will tantalize your taste buds. This succulent dish combines tender pork, juicy plums, and aromatic rosemary, creating a harmonious balance of sweet, savory, and herbal notes. Embark on a culinary adventure as you explore variations of this dish, each offering a unique twist on the classic. From the tantalizing honey garlic plum pork roast to the tangy balsamic rosemary pork tenderloin, every recipe promises an unforgettable dining experience. Prepare to be captivated by the irresistible allure of rosemary plum pork, a dish that will leave you craving for more.

Here are our top 10 tried and tested recipes!

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

ROSEMARY GARLIC PORK ROAST



Rosemary Garlic Pork Roast image

Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!

Provided by Joanna Cismaru

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

4 pounds pork loin
¼ cup olive oil
1 tablespoon thyme (fresh or dry)
1 tablespoon rosemary (fresh or dry)
4 cloves garlic (minced)
½ teaspoon red pepper flakes
2 tablespoon parsley (fresh chopped)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 bulbs garlic (cut in half)

Steps:

  • Preheat oven to 375°F.
  • In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
  • Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
  • Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
  • Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
  • Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.

Nutrition Facts : Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 404 mg, ServingSize 1 serving

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

PORK ROAST WITH PLUM SAUCE



Pork Roast with Plum Sauce image

This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10 servings.

Number Of Ingredients 14

1 boneless whole pork loin roast (4 pounds)
2 tablespoons canola oil
1 cup sherry
2 tablespoons dried thyme
2 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon ground mustard
1-1/2 teaspoons ground ginger
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup plum jam
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.

Nutrition Facts :

ROSEMARY PORK ROAST



Rosemary Pork Roast image

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.-

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

ROSEMARY PLUM PORK ROAST



Rosemary Plum Pork Roast image

Make and share this Rosemary Plum Pork Roast recipe from Food.com.

Provided by Recipe Junkie

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

16 plums, dried, pitted
1 cup boiling water
2 bunches fresh rosemary, divided
1 (2 lb) center-cut boneless pork loin roast
1/2 teaspoon salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided

Steps:

  • Place plums in a bowl; add boiling water.
  • Let stand for 15 minutes; drain well.
  • Mince enough rosemary to measure 1 tablespoon;.
  • stir into plums.
  • Cut a slit along top of roast 2" deep, leaving 1" at each end uncut.
  • Sprinkle inside of cut with 1/4 t salt and pepper.
  • Fill with plum mixture.
  • Cover top with overlapping rosemary sprigs.
  • Tie roast at 1" intervals with kitchen string.
  • Sprinkle with the remaining salt and pepper.
  • Place several rosemary sprigs in a shallow roasting pan.
  • Top with roast.
  • Bake, uncovered, at 350 for 1-1/4 hours or until a meat thermometer reads 160 degrees F.
  • Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 332.4, Fat 13.1, SaturatedFat 2.5, Cholesterol 96.8, Sodium 266.1, Carbohydrate 20.2, Fiber 2.5, Sugar 17.5, Protein 33.5

ROSEMARY PORK ROAST



Rosemary Pork Roast image

From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!!

Provided by MsPia

Categories     Pork

Time 1h15m

Yield 25-30 serving(s)

Number Of Ingredients 8

2 (3 1/2 lb) pork loin, rolled and tied
1/4 cup dried rosemary
1/4 cup olive oil, plus
2 tablespoons olive oil
2 tablespoons fresh coarse ground black pepper
2 tablespoons balsamic vinegar
2 teaspoons kosher salt
2 fresh rosemary sprigs

Steps:

  • Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
  • meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
  • Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.

Nutrition Facts : Calories 299.7, Fat 21.1, SaturatedFat 6.7, Cholesterol 76.2, Sodium 193.4, Carbohydrate 0.7, Fiber 0.4, Protein 25.4

ROSEMARY AND GARLIC SMOKED PORK ROAST



Rosemary and Garlic Smoked Pork Roast image

Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 10

4 cups apple or hickory wood chips
1 (2 1/2 pound) boneless pork top loin roast (single loin)
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
4 sprigs fresh rosemary
½ lemon or lime
Reynolds Wrap® Aluminum Foil

Steps:

  • At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
  • Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
  • For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
  • For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
  • Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Nutrition Facts : Calories 221 calories, Carbohydrate 1.5 g, Cholesterol 67.3 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 113.8 mg

ROSEMARY PORK ROAST WITH CARROTS



Rosemary Pork Roast with Carrots image

Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 10

Number Of Ingredients 8

Olive oil cooking spray
1 boneless pork center loin roast (about 2 1/2 lb)
2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 lb ready-to-eat baby-cut carrots
1 large sweet onion, cut into 16 wedges
1/2 teaspoon garlic powder

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
  • In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
  • Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

Tips:

  • To ensure the pork roast is cooked evenly and thoroughly, place it on a roasting rack in a baking pan. This allows air to circulate around the meat, promoting even cooking.
  • Use a meat thermometer to check the internal temperature of the pork roast. It should reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
  • Let the pork roast rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • To enhance the flavor of the pork roast, consider brining it before cooking. Brining involves soaking the meat in a salt-water solution for several hours or overnight. This helps to tenderize the meat and infuse it with flavor.
  • If you don't have time to brine the pork roast, you can still add flavor by rubbing it with a mixture of spices and herbs before cooking. Some popular spice blends for pork roast include garlic powder, onion powder, paprika, cumin, and chili powder.
  • Conclusion:

    Rosemary plum pork roast is a delicious and versatile dish that can be enjoyed for a variety of occasions. With its tender meat, flavorful sauce, and simple preparation, it's a great choice for both weeknight dinners and special gatherings. Whether you serve it with mashed potatoes, roasted vegetables, or a side salad, rosemary plum pork roast is sure to be a hit with your family and friends.

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