Roasted Pork Loin with Rosemary

Roasted Pork Loin with Rosemary Recipe | Italian Cuisine

Region / culture: Italy | Preparation time: 2 hours | Cooking time: 1 hour 15 minutes | Servings: 4

Introduction

Roasted Pork Loin with Rosemary is a classic dish that is perfect for a special dinner or holiday meal. The combination of tender pork loin, aromatic rosemary, and a flavorful wine sauce makes this dish a standout on any table.

History

The tradition of roasting pork loin with rosemary dates back centuries, with rosemary being a popular herb used in Mediterranean cuisine. The herb's earthy and pine-like flavor pairs perfectly with the rich and savory taste of pork, creating a harmonious and delicious dish.

Ingredients

1.5 lb (675 g) boneless pork loin roast
3 garlic cloves, peeled and mashed
0.5 tbsp (7.5 ml) chopped fresh rosemary
1 tbsp (15 ml) olive oil
0.25 tsp (1.5 ml) salt, any type
2 tbsp black or red pepper
vegetable cooking spray
0.33 cup (80 ml) dry white wine
rosemary sprigs for garnish

How to prepare

Using a sharp knife, make slits in the pork at regular intervals, about every inch (2.5 cm).
In a small bowl, combine the garlic, rosemary, olive oil, pepper, and salt.
Rub the mixture over the roast and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400°F (220°C, gas mark 6) when you are ready to roast the pork.
Spray an oven-proof roasting pan with cooking spray and place the roast in it.
Roast the pork for about 1.25 hours, or until an instant-reading meat thermometer registers 160°F (71°C), basting it once.
Transfer the pork to a warmed platter and keep it warm.
Pour off any fat in the roasting pan.
De-glaze the pan with wine and reduce it over high heat, scraping up all the cooked bits, until the wine is reduced by 0.33.
To serve, cut the pork into thin slices and spoon the wine sauce over the slices. Garnish with rosemary sprigs.

Variations

Try adding different herbs such as thyme or sage to the marinade for a different flavor profile.
Substitute the white wine with chicken or vegetable broth for a non-alcoholic version of the sauce.

Cooking Tips & Tricks

Make sure to let the pork loin marinate in the rosemary and garlic mixture for at least 2 hours, or overnight, to allow the flavors to fully penetrate the meat.

- Use a meat thermometer to ensure that the pork loin is cooked to the proper temperature of 160°F (71°C) to ensure it is safe to eat but still juicy and tender.

- Basting the pork loin while it roasts will help keep it moist and flavorful throughout the cooking process.

Serving Suggestions

Serve the Roasted Pork Loin with Rosemary with roasted vegetables, mashed potatoes, or a fresh salad for a complete and delicious meal.

Cooking Techniques

Roasting the pork loin at a high temperature will help create a crispy and flavorful crust on the outside while keeping the inside juicy and tender.

Ingredient Substitutions

If you don't have fresh rosemary, you can use dried rosemary, but use half the amount called for in the recipe.

Make Ahead Tips

You can marinate the pork loin in the rosemary and garlic mixture up to 24 hours in advance to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh rosemary sprigs for a beautiful and aromatic presentation.

Pairing Recommendations

Pair this dish with a light and fruity red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

1.5g per serving

Fats

10g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is a good source of vitamin B6, niacin, and selenium.

Alergens

This recipe contains garlic and may not be suitable for those with garlic allergies.

Summary

This dish is a balanced meal with a good amount of protein and healthy fats, making it a satisfying and nutritious option for dinner.

Summary

Roasted Pork Loin with Rosemary is a delicious and elegant dish that is perfect for a special occasion or holiday meal. The combination of tender pork loin, aromatic rosemary, and a flavorful wine sauce makes this dish a standout on any table. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a cool autumn day, and I had just arrived at my friend Margaret's house for our weekly gathering. Margaret was an excellent cook, and I always looked forward to trying out her new creations.

As soon as I walked into her kitchen, I was greeted by the mouth-watering aroma of roasted pork loin. Margaret had a twinkle in her eye as she handed me a plate with a generous slice of the juicy meat.

"Try this," she said with a smile. "It's my special recipe for Roasted Pork Loin with Rosemary."

I took a bite and was instantly transported to food heaven. The pork was perfectly cooked, tender and succulent, with a subtle hint of rosemary that added a delightful freshness to the dish.

I couldn't help but ask Margaret for the recipe, and she graciously agreed to share it with me. As she walked me through the steps, I listened intently, taking mental notes of every detail.

Margaret explained that the key to a delicious roasted pork loin lies in the quality of the meat and the proper seasoning. She recommended using a boneless pork loin, as it cooks more evenly and is easier to slice. She also stressed the importance of marinating the meat for at least a few hours to allow the flavors to fully develop.

After marinating the pork loin in a mixture of olive oil, garlic, rosemary, and a touch of lemon juice, it was time to roast it in the oven. Margaret instructed me to cook the meat at a high temperature initially to sear the outside and lock in the juices, then lower the heat to ensure it cooks through evenly.

As the pork loin roasted in the oven, the savory aroma filled Margaret's kitchen, making my stomach growl in anticipation. When it was finally done, I couldn't wait to dig in and taste the fruits of my labor.

The first bite was pure bliss. The pork loin was perfectly cooked, juicy and tender, with a beautiful golden crust on the outside. The rosemary added a fragrant herbal note that complemented the rich flavor of the meat perfectly.

I couldn't believe that I had made such a delicious dish all on my own. Margaret's recipe for Roasted Pork Loin with Rosemary had quickly become one of my go-to dishes for special occasions and family gatherings.

Over the years, I have continued to perfect the recipe, adding my own twists and variations to suit my taste. Sometimes I like to experiment with different herbs and spices, or add a touch of honey or mustard for a sweet and tangy glaze.

But no matter how many times I make it, Margaret's original recipe will always hold a special place in my heart. It is a reminder of the joy of cooking and the joy of sharing delicious food with loved ones.

And whenever I make Roasted Pork Loin with Rosemary, I can't help but think of Margaret and the wonderful memories we shared in her kitchen. It is a recipe that has brought me closer to my friends and family, and for that, I am truly grateful.