**Rosemary Pork Loin: A Flavorful and Succulent Main Course Delight**
Indulge in the tantalizing flavors of rosemary pork loin, a culinary masterpiece that combines tender pork, aromatic rosemary, and a medley of herbs and spices. This succulent dish is a perfect centerpiece for any special occasion or a delightful weeknight meal. Our collection of rosemary pork loin recipes offers a range of cooking methods and flavor profiles to suit every palate. From slow-roasted pork loin infused with garlic and rosemary to succulent grilled pork loin kebabs bursting with Mediterranean flavors, these recipes are sure to impress. Whether you prefer a classic preparation or a more adventurous twist, our rosemary pork loin recipes will guide you through the process of creating a memorable and flavorful dish.
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
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.
ROSEMARY DIJON PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
- Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
- rosemary evenly all over the top.
- Place the pork in roasting pan lined with a rack and roast for 20 minutes.
- Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 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. (some brands have a handy dandy pop-up timer-Life is Good!
- 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.
APRICOT-ROSEMARY GLAZED PORK LOIN
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
Provided by PaulaG
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
PORK LOIN WITH APRICOT-ROSEMARY GLAZE
Rosemary adds a savory flavor to the sweet glaze showcasing apricot preserves and sherry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
- In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 85 mg, Fiber 0 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g
ROSEMARY PORK LOIN
I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it's restaurant quality, and we look forward to making it after work. -Judy Learned, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl., Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes., Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 488mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ROAST PORK LOIN WITH APPLE ROSEMARY GLAZE ( OLIVE GARDEN )
This is from the Olive Garden website. It's super-easy and yummy. The sweet glaze goes over big with my kids.
Provided by LA286570
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the porkloin:.
- Preheat oven to 375°F.
- Rub outside of porkloin with olive oil and sprinkle lightly with salt and black pepper.
- Place pork on a baking rack with a sheet pan underneath and put it oven.
- Roast for approximately 45 minutes or until the internal temperature reaches 165°F.
- Let pork rest for five minutes before slicing.
- For the glaze:.
- In a saucepan combine apple juice, rosemary and sugar.
- In a separate cup mix cornstarch and water.
- Bring apple juice mixture to a boil and whisk in cornstarch mixture to thicken. Remove from heat.
- Spoon glaze over sliced pork loin to finish.
Nutrition Facts : Calories 616.3, Fat 35.3, SaturatedFat 11.5, Cholesterol 136.1, Sodium 98.7, Carbohydrate 27.1, Fiber 0.2, Sugar 22.6, Protein 45.2
GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY
A very flavorful roast and gravy. Delicious served with mashed potatoes.
Provided by Tere Gill
Categories Roasts
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Assemble and prep all ingredients.
- 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
- 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
- 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
- 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
- 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
- 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
- 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
- 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
- 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
- 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
- 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
- 13. Transfer roast to platter; tent with foil; let rest while making gravy.
- 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
- 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
- 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
- 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
- 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
- 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
- 20. Cover and refrigerate all leftovers.
ROASTED PORK LOIN WITH ROSEMARY , LAVENDER AND GARLIC
Make and share this Roasted Pork Loin With Rosemary , Lavender and Garlic recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F 2. Rub the pork loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
- Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F
- Remove it from the oven and let the meat rest about 15 minutes before slicing.
ROSEMARY AND MUSTARD PORK LOIN WITH BABY ARTICHOKES, SHALLOTS, AND VERMOUTH JUS
Provided by Ivy Manning
Categories Mustard Marinate Roast Low Cal High Fiber Dinner Rosemary Pork Tenderloin Artichoke Spring Healthy Shallot Vermouth Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.
- Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.
- Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD: Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.
- Coat 13 x 9 x 2-inch roasting pan with nonstick spray. Place pork, fat side up, in pan. Rub mustard paste over top and sides of pork. Let marinate at room temperature 30 minutes. Place artichokes, 10 unpeeled garlic cloves, shallots, and oil in medium bowl. Sprinkle with salt and pepper; toss to coat and set aside.
- Preheat oven to 450°F. Roast pork until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Arrange artichoke mixture around pork. Roast until instant-read thermometer inserted into center of roast registers 145°F and vegetables are tender, about 45 minutes. Transfer pork to work surface; tent with foil to keep warm and let rest 15 minutes.
- Using slotted spoon, transfer vegetables to medium bowl; cover to keep warm. Place roasting pan directly on stovetop over medium-high heat. Add vermouth and bring to simmer, scraping up any browned bits with wooden spoon. Simmer until reduced to 1/4 cup, about 3 minutes. Add chicken broth; simmer until reduced to scant 1/2 cup jus, about 3 minutes. Season with salt and pepper.
- Cut pork into 3/4-inch-thick slices; arrange on platter. Spoon vegetables around pork. Serve, passing jus alongside.
ROAST PORK LOIN WITH HONEY/MUSTARD/ROSEMARY GLAZE
Steps:
- Remove pork roast from refrigerator and allow to reach room temperatur (1-2 hours).
- Preheat oven to roast at 400 degrees. Line a 9"x13"x2" pan with aluminum foil.
- Slice 1 to 2 large cloves of garlic lengthwise into approximately 9-12 long slices. Using a sharp knife on the fatty side of the roast, make deep slits into which you will insert each piece of garlic. Don't pierce the roast all the way through.
- Chop 2 tablespoons of rosemary finely. Take 2 large coves of garlic and run through a press onto the rosemary. Add salt and pepper to the garlic and rosemary. Using a teaspoon and/or a large flat knife, mix and crush the mixture until it is somewhat paste-like. Using your hands, spread over the entire roast, including the ends. Rub it in!
- Place the roast, fat side down, into the pan. Drizzle olive oil on the top (exposed) part of the roast and rub into the meat. Place it in the oven for 30 minutes.
- While the roast is cooking, you'll make the glaze as follows:
- Run 1 large clove of garlic through a press into a small bowl (1 cup capacity). Chop the remaining rosemary finely and add to the garlic. Follow with mustard, honey and vinegar.
- Stir thoroughly to mix.
- After 30 minutes, remove roast and flip it so it's fat side up. Using a silicone or baking brush, apply 2/3rds of the glaze to the top, sides and ends of the roast. Return roast to the oven for another 25 minutes.
- After 20-25 minutes, use an instant read thermometer to check meat temperature. I like my roast at about 145 degrees but others might like it more done - 155 degreees tops. Once roast reaches desired temperature, remove it from the oven and set to rest. Apply the remainder of the glaze at this time. Slice and serve!
ROAST PORK LOIN WITH ROSEMARY APPLESAUCE
I made this for a family get-together on my husband's birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings (3 cups applesauce).
Number Of Ingredients 14
Steps:
- In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.
Nutrition Facts : Calories 287 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
BALSAMIC ROSEMARY PORK LOIN WITH ROASTED POTATOES
Steps:
- 1. preheat oven to 450 2. in food processor, combine rosemary, garlic, oil, vinegar, salt and pepper. pulse to a coarse wet paste 3. spread 3/4 past on all sides of roast. place fat side up in shallow roasting pan, big enough to leave about 3 inches around all sides. 4. cook 15 minutes 5. meanwhile, in large bowl, mix potatoes and remaining paste. reduce oven tempt to 350. place coated potatoes around roast 6. cook 50-60 minutes, tossing potatoes after 30 minutes. cook until roast internal temp is 150. if potatoes aren't done, transfer roast to cutting board and continue cooking potatoes. 7. remover roast from oven. let rest 10 minutes. slice and arrange with potatoes.
Tips:
- Choose the right pork loin: Look for a loin that is about 2 to 3 pounds and has a good amount of marbling. This will ensure that the pork is juicy and flavorful.
- Trim the pork loin: Remove any excess fat from the pork loin before cooking. This will help the pork cook evenly and prevent it from becoming greasy.
- Season the pork loin: Generously season the pork loin with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the pork.
- Cook the pork loin properly: The best way to cook a pork loin is to roast it in the oven. Roast the pork loin at 350 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
- Let the pork loin rest: Once the pork loin is cooked, let it rest for about 10 minutes before carving. This will help the juices redistribute throughout the pork, making it more tender and flavorful.
Conclusion:
Rosemary pork loin is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can ensure that your rosemary pork loin turns out perfectly every time. So next time you're looking for a flavorful and impressive main course, give rosemary pork loin a try. You won't be disappointed!
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