Best 20 Rosemary Pork Roast Recipes

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 PORK ROAST

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).

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

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.

ROSEMARY PORK ROAST

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.

SPICY PORK ROAST WITH ROSEMARY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
• Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
• In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
• Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

GRILLED ROSEMARY PORK ROAST

Steps:

• In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

ROSEMARY PORK ROAST WITH CARROTS

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.

ROSEMARY AND GARLIC SMOKED PORK ROAST

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.

HONEY, MUSTARD AND ROSEMARY PORK ROAST

Steps:

• Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
• Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
• Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
• Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

ROAST PORK LOIN WITH APPLE ROSEMARY GLAZE ( OLIVE GARDEN )

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.

ROSEMARY PORK ROAST WITH VEGETABLES

Steps:

• In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing.

ROAST PORK WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
• Place the roast on a rack in a roasting pan.
• Roast at 450 for 15 minutes.
• Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
• Add about 1/4 cup of liquid every 15 minutes or so.
• If there is liquid in the pan, use that to baste before adding more.
• Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
• Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
• If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

GLAZED ROSEMARY PORK ROAST

Steps:

• Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker., Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf., Cover and cook on low for 4 hours or until a thermometer reads 160°. Discard bay leaf.

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH

Steps:

• Make relish:
• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
• Make pork:
• Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
• Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
• Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
• Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
• Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
• Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.

CHARDONNAY ROSEMARY PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag.
• Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ROAST PORK LOIN WITH ROSEMARY APPLESAUCE

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.

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!

PORK ROAST - ROSEMARY AND THYME

Steps:

• 1 Heat oven to 450 degrees F. 2 Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork. 3 Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan. 4 Roast pork in 450 degrees F oven for 30 minutes. Lower oven temperature to 350 degrees F. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160 degrees F. Remove pork from pan to cutting board. Let rest 15 minutes. 5 Gravy: Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over drippings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain gravy through fine-mesh sieve. Pour into a sauceboat and serve with sliced pork

CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE)

Steps:

• 1. Turn crockpot on and place rack inside. If you don't have a rack, roll up two sheets of heavy duty foil to make "runners" to hold the meat up off bottom of crockpot Rub pork roast with olive oil and set aside
• 2. Remove stems from rosemary, thyme and cilantro and place leaves in food processor Pulse until finely chopped
• 3. Place mustard, honey, salt, pepper, garlic powder and chopped herbs in mixing bowl Whisk until well blended
• 4. Using brush or your hands, completely cover pork roast with mustard mixture, rubbing it in well. Roll roast in crumbs until completely covered Let set for about 5 minutes to be sure crumbs adhere to roast (add more if necessary)
• 5. Place in crockpot, turn setting to low and cook for 6-8 hours until roast is fall apart tender. Be prepared for tempting heavenly smells while it's cooking.

INDIAN-SPICED PORK ROAST WITH ROSEMARY AND ONIONS

Steps:

• Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
• Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
• Let pork sit out at room temperature about 2 hours before roasting.
• Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
• Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
• Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.