How to Prepare a Roast Pork with Rosemary & Garlic at Home
Check out this latest recipe feature: Roast Pork with Rosemary and Garlic Sauce. This dish combines succulent pork with the robust rosemary and garlic flavors, creating a satisfying and simple-to-prepare meal. Perfect for a family dinner or a special gathering, this roast pork will impress with its delicious taste and aromatic sauce.
This recipe's pork is roasted to perfection, ensuring a juicy and tender result. The rosemary and garlic sauce adds a savory touch, enhancing the meat's natural flavors. Whether you're an experienced cook or just starting, this dish is straightforward and approachable.
I'll guide you through each step, from pork seasoning to sauce preparation. With easy-to-follow instructions and tips, you'll have a mouthwatering roast pork ready to serve quickly. So, roll up your sleeves and create a memorable meal that will delight your taste buds and guests. Let's get cooking!
Pork Loin Roast
A pork loin roast is a cut of meat taken from the back of the pig, specifically from the area between the shoulder and the leg. This section of the pig is known for its tenderness and leanness, making it a popular choice for roasting. The pork loin can be sold boneless or bone-in and is often available in different sizes to suit various recipes and portion needs.
The pork loin roast is prized for its versatility and mild flavor. It readily absorbs the flavors of marinades, rubs, and sauces. Properly cooked yields juicy, tender meat with a fine grain and minimal fat. It can be roasted whole or cut into smaller portions, such as pork chops or medallions.
For the best results, a pork loin roast should be cooked to an internal temperature of about 145°F (63°C) and allowed to rest before slicing. This ensures the meat remains moist and flavorful. The pork loin roast is ideal for various preparations, including roasting, grilling, and braising, making it a staple in many kitchens.
Apple Cider Vinegar
Apple cider vinegar (ACV) is a type of vinegar made from fermented apple juice. It has a distinctive amber color and a tangy, slightly sweet flavor. ACV is produced through a two-step fermentation process: first, apples are crushed and combined with yeast to convert the sugars into alcohol; then, bacteria are added to ferment the alcohol into acetic acid, the main active compound in vinegar.
Due to its vibrant flavor and acidity, ACV is widely used in culinary applications, such as salad dressings, marinades, and pickling. Beyond its culinary uses, ACV is renowned for its potential health benefits. It is believed to aid digestion, support weight loss, and help regulate blood sugar levels. Additionally, ACV is used in various home remedies and natural cleaning solutions.
When purchasing apple cider vinegar, choosing unfiltered, organic varieties containing the "mother," a cloudy substance comprising proteins, enzymes, and beneficial bacteria, is best. This type of ACV retains more of its natural goodness and health-promoting properties.
📖 Recipe
Roast Pork with Rosemary and Garlic
Ingredients
- 1 pork loin roast 2 ½ to 3 lbs.
For the Marinade
- ⅓ cup apple cider vinegar
- ⅓ cup apple juice
- ⅓ cup olive oil
- 4 cloves garlic minced
- 2 tablespoon fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons sugar
For the Sauce
- 2 cups pork stock defatted, chicken stock works too
- 2 tablespoons fresh rosemary
- 4 cloves garlic minced
- 1 cup mushrooms sliced
- reserve marinade
- 2 tablespoons butter
Instructions
- Lots of ingredients but not too much prep to get started. You want to marinate the pork overnight, but if you forget or don't have time, a few hours will do.
- Mince the garlic for the marinade and sauce. Slice the mushrooms and gather the rest of the ingredients so you are not looking for them at the last moment.
- Mix all marinade ingredients together. Pour into re-closeable plastic bad. Add pork loin and marinate overnight.
- Remove roast from marinade and reserve marinade for use in sauce.
- Bake pork loin in the oven for 1½Hour at 275° F.
- Meanwhile, in a large sauté pan, mix 1 cup stock and ½ reserve marinade.
- Add spices and simmer until reduced to ¼.
- Add rest of stock and marinade and simmer until reduced to ½.
- Strain sauce, add mushrooms and simmer until done.
- Over low heat, stir in butter until completely melted and emulsified.,
- Remove loin from oven and allow to stand 15 minutes before slicing.
- Slice in to ¾ inch slices and drizzle sauce over meat.
Some of My Favorite Pork Recipes
L A Christensen
I am going to try your pork loin recipe. You stated to cook it at 250 degrees in a convection oven. I do not have one, can you tell me the conversion rate to a regular oven. Thank you
G. Stephen Jones
Great question L.A. and thank you for bringing this to my attention. This is not my recipe but one shared with me in my earliest days of starting the website. I didn't notice at the time the temperature was for a convection oven especially since most of us do not have one. I will adapt the recipe for conventional ovens but to answer your question: Some say to cook at the same temperature but add time to the conventional oven while others say to cook for the same amount of time but add 25 degrees to the conventional oven. And then there are some who say when converting a recipe from convection to conventional, cook for a little longer at a higher temperature. That's a good tip but a bit not too exact. If you are converting a recipe for a conventional oven to convection, it would be just the opposite. Cook for a shorter period of time and reduce the heat. I found this helpful conventional to convection calculator to do the conversion for you at http://bit.ly/2CFiHC8. For this recipe I will change it to work with a conventional oven by adding the 25 degrees and leave the cooking time.