Description
Roasted Pork Loin with Garlic and Rosemary is a classic dish that combines simplicity and elegance. With its tender and juicy meat infused with the aromatic flavors of garlic and rosemary, this recipe is perfect for family dinners or special occasions. Slow roasting ensures moisture retention, and the white wine pan sauce elevates the dish to gourmet levels.
Ingredients
Units
Scale
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-4 lb) pork loin
- 2 tablespoons olive oil
- 1 cup white wine (dry varieties like Sauvignon Blanc or Pinot Grigio)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Garlic Paste: Crush garlic with rosemary, salt, and pepper in a mortar and pestle to form a fragrant paste.
- Season the Pork Loin: Make small pockets in the pork loin using a sharp knife and stuff with the garlic paste. Rub the remaining paste and olive oil over the pork surface.
- Roast the Pork: Place the seasoned pork loin in an oven-safe pan. Roast for 90 minutes to 2 hours, basting every 30 minutes with pan juices, until the internal temperature reaches 145°F (63°C).
- Make the Pan Sauce: Transfer the pork to a platter and tent with foil. Place the roasting pan on the stove over medium-high heat, add white wine, and deglaze the pan by stirring and scraping the browned bits. Simmer for 3-5 minutes to slightly reduce the sauce.
- Serve: Slice the pork loin and serve with the prepared pan sauce.