This fresh rosemary pork loin is really a set it and forget it recipe. You just put your ingredients in a baking dish, and it’ll be ready in 90 minutes.
The pork loin in this recipe is roasted with fresh rosemary, garlic and carrots. After being roasted, you can fix a delicious rosemary gravy with the meat drippings in no time.
Rosemary Pork Loin Recipe With Garlic And Carrots
- Preheat oven to 350 F (180 C). If you have a convection oven, use that setting.
- To prepare rosemary pork loin, remove the excess fat and the silver skin from the meat. Peel the carrots and cut garlic heads in half lengthwise.
- Oil the bottom of a 9×13 baking dish (25×35 cm).
- Put your carrots, garlic heads and 4-5 fresh rosemary clippings into the baking dish.
- Pour in 1/4 cup of white wine and the same amount of water.
- Season meat with salt and (preferably freshly) ground pepper.
- Place your pork loin over the vegetables. Top it with the remaining rosemary springs.
- Put it in the oven for 90 minutes. You don’t need to cover it.
- There is one tiny task I recommend you to do while baking: drizzle your meat with the cooking liquids after 30, 60 and 75 minutes.
- Take it out of the oven, and let it rest for 10 minutes, covered with an aluminum foil.
The amount of salt and pepper depends on your taste. But meats, esp. whole meat roasts take up a lot of spices, so don’t be stingy on your salt. I recommend using at least a teaspoon of salt for this amount of meat.
The actual baking time of this rosemary pork loin depends on your oven and how you like your meat cooked. When baked for 90 minutes, your pork loin will be 100% well cooked through.
Rosemary Gravy Recipe
- To prepare your rosemary gravy, take out carrots, garlic and rosemary springs from the baking dish. Place it on your stove on low heat.
- Add flour, mix it with the drippings and cook for 1-2 minutes.
- Pour in 1/2 cup of white wine. Stir it to remove any lumps and cook for another 2 minutes to let the alcohol evaporate.
- Pour in 1/2 cup water and add 1 rosemary clipping. Stir.
- Cook for 2 minutes, so that it thickens up. Taste and season with salt if needed.
- Add butter. Stir and remove from heat immediately.
How To Serve Rosemary Pork Loin
Like every whole meat that’s been roasted, this rosemary pork loin must be sliced before serving. Leaving it to rest for a couple of minutes after the baking process, the meat will be easier to slice.
By serving your rosemary roast with this rosemary gravy, you can use all the meat drippings in the baking dish and preserve the flavors. It also makes the otherwise dry pork loin moister.
Serve your fresh rosemary pork loin along with the roasted carrots or even the garlic. As a side dish, mashed potatoes or roasted potatoes are ideal. It also goes very well with polenta, as you can see in my picture below. For a nice presentation, add a fresh spring of rosemary to every serving.